Chicken and Shrimp Carbonara Recipe
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Chicken and Shrimp Carbonara Recipe
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Tired of boring mid-week lunches? Kick it up a notch with this tasty Chicken and Shrimp Carbonara, just like they do at Olive Garden! Made with fresh, flavorful ingredients and seasoned with herbs, this is a meal the whole family will enjoy.
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Ingredients
- 1/2 pound linguine pasta fresh or dried
- 1 tablespoon olive oil divided
- 2 teaspoons garlic minced
- 1 onion diced
- 1/2 pound chicken breast sliced, boneless skinless
- salt to taste
- black pepper to taste
- 1/2 pound Shrimp peeled and deveined (see note, jumbo
- 2 lices Bacon diced, smoked
- 1 tablespoon parsley chopped fine (optional garnish, fresh
Carbonara Sauce
- 2 egg large
- 1/3 cup heavy cream
- 1/3 cups Parmesan Cheese grated
- 2 teaspoons Italian seasoning
Instructions
- Place a large skillet over medium-high heat. Add 1 tablespoon olive oil along with the minced garlic and onion, frying for one minute or until fragrant.
- Add the sliced chicken and sauté for 5 to 7 minutes until tender. Then remove the chicken to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the shrimp and sauté stirring regularly until pink and firm, about 3 to 5 minutes (be careful not to overcook). Remove to a plate and set aside.
- Wipe the skillet clean with paper towels and place back on the heat. Line a plate with paper towels and set aside. Put the bacon in a pan in a single layer and fry until crisp. Remove to the prepared plate and crumble into pieces.
- Bring a large pot of cold water to a boil. Cook the pasta according to the package directions until al dente.
- While the pasta is cooking, combine the sauce ingredients. In a medium bowl, whisk together the beaten eggs, heavy cream, grated parmesan and Italian seasoning.
- Drain the pasta and immediately add the egg mixture (the steam from the pasta will cook the eggs). Using kitchen tongs, toss a few times and then add the chicken, shrimp and bacon, tossing once more.
- Add the chicken shrimp carbonara to serving plates and garnish with optional fresh parsley to serve.
Notes
- Shrimp: If using frozen shrimp, thaw the shrimp completely. You can use large or jumbo shrimp although cooking times will vary with shrimp sizes.
- Bacon: To save time, you can use precooked bacon if you prefer.
Nutrition Information
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Calories
521kcal
(26%)
Carbohydrates
48g
(16%)
Net Carbohydrates
45g
Protein
37g
(74%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.02g
(1%)
Cholesterol
235mg
(78%)
Sodium
734mg
(31%)
Potassium
575mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
712IU
(14%)
Vitamin C
5mg
(6%)
Calcium
199mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 48g | 16% |
| Net Carbohydrates | 45g | |
| Protein | 37g | 74% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 235mg | 78% |
| Sodium | 734mg | 31% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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