EASY SHRIMP CARBONARA RECIPE RECIPES

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CHICKEN AND SHRIMP CARBONARA RECIPE | ALLRECIPES



Chicken and Shrimp Carbonara Recipe | Allrecipes image

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Provided by Kitchen Commander

Categories     World Cuisine    European    Italian

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 plates

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
3 tablespoons minced garlic, divided
2 tablespoons Italian seasoning
1 pound large shrimp, peeled and deveined
1 (16 ounce) package linguine pasta
8 slices smoked bacon, diced
1 onion, diced
1?½ cups heavy whipping cream
1?½ cups grated Parmesan cheese
4 egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Steps:

  • Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
  • Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
  • Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
  • While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  • Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Nutrition Facts : Calories 956.4 calories, CarbohydrateContent 66.3 g, CholesterolContent 407.2 mg, FatContent 54 g, FiberContent 3.7 g, ProteinContent 50.7 g, SaturatedFatContent 23.5 g, SodiumContent 918.3 mg, SugarContent 3.8 g

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA RECIPE - FOOD.COM



Olive Garden Chicken and Shrimp Carbonara Recipe - Food.com image

Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 26

1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits

Steps:

  • Preheat oven to 350ºF.
  • Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
  • Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
  • Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
  • Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  • Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
  • Add sauce. Stir until well blended.
  • Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 1755.8, FatContent 121.9, SaturatedFatContent 58.9, CholesterolContent 408, SodiumContent 1485.9, CarbohydrateContent 93.7, FiberContent 4, SugarContent 3.7, ProteinContent 71.5

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