This Shrimp Carbonara pairs plump wild shrimp with a silky carbonara sauce, bright cherry tomatoes and fresh basil for a comforting yet elegant pasta dinner.
Shrimp is making a comeback
This rich, satisfying pasta was created for a client celebration: a three-course anniversary dinner where the husband requested shrimp and pasta. After several rounds of recipe testing in my kitchen—usually three to four runs—I refined the flavors, texture and timing until the dish was just right.
Although my partner usually enjoys tasting test dishes, he wasn’t always a shrimp fan. To my surprise, this gluten-free Shrimp Carbonara converted him into a shrimp lover. The combination of creamy sauce, savory pancetta notes and bright tomatoes wins over even skeptical eaters.
If you have friends or family who hesitate about seafood, this dish is a gentle introduction: creamy, balanced and packed with familiar flavors.
Nailing your carbonara sauce
A great carbonara starts with quality ingredients: heavy cream for richness, freshly grated Parmesan for depth, and bright basil to finish. When you avoid shortcuts, the result is a lush sauce that clings to pasta and complements the shrimp.
Begin by sautéing shrimp in butter until just pink, then remove and set aside. Build the sauce in the same pan with pancetta or bacon and minced shallots—this adds savory, fatty richness that balances the cream. A small dusting of gluten-free flour and a splash of white wine create a base that thickens as you cook.
After reducing the wine, add heavy cream, cherry tomatoes and Parmesan, stirring over low heat until the sauce is smooth. Finish with chopped fresh basil and a few tablespoons of starchy pasta water to help the sauce emulsify and coat the pasta perfectly.
Other pasta dishes we love
We love hearty, comforting carb-forward dinners. These weeknight favorites are quick, satisfying and full of flavor:
- Arroz con mariscos (seafood rice)
- Classic potato salad
- Tostones salad with crispy plantains
I often use a reliable gluten-free pasta for Italian dishes to get a tender, satisfying texture that holds up to creamy sauces.
Happy cooking!
Salima
Shrimp Carbonara
- Author: Salima’s Kitchen
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Ingredients
- 1 package gluten-free spaghetti or fettuccine
- 1 cup cherry tomatoes, halved
- 2 tablespoons butter
- 6–8 jumbo shrimp, deveined
- 2 shallots, minced
- 1 tablespoon gluten-free flour
- 2 tablespoons fresh basil, roughly chopped
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1/4 cup white wine
Instructions
- Bring about 5 cups of water and 2 tablespoons salt to a simmer for the pasta.
- In a large saucepan over medium heat, melt 1 tablespoon butter. Add the shrimp and cook until pink on both sides, about 1–2 minutes per side. Remove shrimp and set aside.
- Add the remaining butter and the minced shallots to the pan. Sauté until shallots begin to caramelize. Sprinkle the gluten-free flour over the pan and whisk so the flour coats the shallots and begins to brown lightly.
- Deglaze the pan with the white wine, scraping any brown bits, and simmer until the wine reduces by half. Lower the heat and whisk in the heavy cream. Add the halved cherry tomatoes and cook 1–2 minutes. Meanwhile, cook the pasta according to package instructions.
- Warm the cooked shrimp briefly in a small saucepan if needed. Remove the cream sauce from heat and stir in the freshly grated Parmesan until melted and combined.
- Toss the drained pasta into the sauce with a few tablespoons of hot pasta water to loosen and emulsify. Add chopped fresh basil and gently mix with tongs to combine. Plate the pasta, top with the shrimp, extra basil and more Parmesan to taste.