Creamy Shrimp Carbonara with Rich Truffle Aroma
Indulgent Creamy Shrimp Carbonara Pasta Recipe: Bring Restaurant-Quality Flavors Home
On those days when you crave a rich, decadent cream pasta, this Carbonara is your perfect answer! This recipe elevates the classic dish with succulent shrimp, earthy mushrooms, and an exquisite truffle essence, creating a truly special meal. You’ll be amazed at how easily you can achieve restaurant-worthy results at home.
Pasta Ingredients
- Spaghetti 304g
- Shrimp, peeled and deveined 17 pcs
- Oyster mushrooms 1 handful (approx. 100g)
- Onion 1/2 medium
- Garlic 5 cloves
- Korean green chili peppers 2 pcs
- Cherry tomato 1 pc (for garnish or serving)
- Gouda or Cheddar cheese 1 slice (optional)
- Croissant 1 pc (for serving)
Sauce & Seasoning
- Truffle cream sauce 360g (store-bought)
- Olive oil, generous amount
- Truffle cream sauce 360g (store-bought)
- Olive oil, generous amount
Cooking Instructions
Step 1
Begin by preparing all your ingredients. You’ll need 304g of spaghetti, 17 peeled and deveined shrimp, about a handful of oyster mushrooms, half a medium onion thinly sliced, 5 cloves of garlic thinly sliced, and 2 Korean green chili peppers, seeded and thinly sliced. Halve one cherry tomato for garnish. Have your cheese ready if using. Prepare one croissant for serving.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Ample water is crucial to prevent the pasta from sticking.
Step 3
Once the water is boiling, add the 304g of spaghetti. Use a fork or tongs to gently stir the pasta as it goes in, ensuring the strands separate and don’t clump together.
Step 4
As the pasta cooks, stir occasionally with a fork to prevent it from sticking to the bottom of the pot.
Step 5
While the pasta boils, proceed with other preparations. (Tip: While typically cooked for 7 minutes, this recipe works well with slightly overcooked pasta for a different texture. Aim for about 5-6 minutes for al dente, or adjust to your preference.) Once cooked, drain the pasta in a colander. Toss it with 2 tablespoons of olive oil to prevent sticking.
Step 6
Heat a large skillet over medium heat and add a generous amount of olive oil. Add the sliced garlic and sauté until golden brown and fragrant, being careful not to burn it. This step infuses the oil with delicious garlic flavor.
Step 7
Push the cooked garlic to the sides of the pan and add the oyster mushrooms to the center. Sauté the mushrooms until they soften slightly. Then, add the drained spaghetti to the center of the pan and toss it gently with the garlic and mushrooms, coating it lightly with the oil.
Step 8
Temporarily remove the pasta from the pan or push it to one side. Add a little more olive oil to the pan and sauté the sliced onions and shrimp until the shrimp are pink and cooked through.
Step 9
Reduce the heat to low or turn it off, then add the spaghetti back into the pan with the onions and shrimp. Toss everything together gently to combine.
Step 10
Pour in the entire 360g of truffle cream sauce. Stir well to ensure the sauce evenly coats the pasta and other ingredients. The cherry tomatoes are best added fresh at the end, as they can become mushy when cooked; serve them alongside or as a garnish.
Step 11
Slice the croissant in half. Lightly brush a pan with olive oil and toast the croissant halves until golden brown and slightly crispy. This adds a delightful texture contrast to the creamy pasta.
Step 12
Place the thinly sliced Korean green chili peppers in a separate small dish. These can be added to your pasta for a touch of heat or enjoyed on the side.
