Creamy Seafood Carbonara (No Cream!)
The BEST Seafood Carbonara! Succulent shrimp, mussels & fish in a glossy, creamy sauce without heavy cream. Ready in 20 mins. A Cafe Delites favorite.
Servings: 4 people
Ingredients
- 3 egg yolks
- 4 oz finely grated parmesan cheese
- 1 pinch black pepper for the sauce
- 10 oz linguine pasta (dry packet)
- 1 tbsp Kosher salt
- 2 bay leaves
- 1 star anise
- 1 tbsp butter
- 1 tbsp garlic crushed
- 8 mussels cleaned
- 10 oz Shrimp, peeled and deveined (prawns)
- 14 oz white fish no bones, cut into small chunks (Tilapia, Basa or Hake)
- 1 pinch salt for seafood
- ¼ tsp black pepper for seafood
- ⅓ cup dry white wine use Pinot Grigio
- ½ tbsp lemon juice fresh is best
- ½ cup reserved pasta cooking water
- ¼ cup finely chopped parsley fresh (Italian)
- Extra parmesan and chopped parsley garnish
Instructions
- In a bowl large enough to hold the pasta later, whisk together 3 egg yolks, parmesan, and a pinch of pepper. Set aside.
- Boil 1 gallon (4lt) of water with the Kosher salt, bay leaves, and star anise. Add linguine and cook until al dente. Important: Scoop out ⅓ cup of starchy pasta water before draining! Discard bay leaves and star anise.
- While pasta boils, melt butter in a large non-stick pan over medium-high heat. Add garlic, shrimp, and fish chunks (do not add the mussels yet). Season with the salt and ¼ tsp pepper.
- Cook for 3 minutes, stirring gently so the fish doesn't break. Add the cleaned mussels, then pour in the white wine and let it reduce for 1–2 minutes. Stir in lemon juice, then remove pan from heat.
- Add the hot drained pasta directly into the pan with the seafood. Toss gently to combine.
- Slowly whisk the hot reserved pasta water into your yolk and cheese mixture (this prevents scrambling). Pour this creamy mixture over the pasta in the pan.
- Turn heat to low. Stir gently for about 1 minute until the sauce creates a glossy coating on the pasta. Stir in parsley.
- Serve immediately on warm plates garnished with extra parmesan.
Video
Notes
Reduce the carbs: Swap the linguini for Zoodles (Zucchini Noodles) to reduce the carbs, and have a high protein low carb healthy version with great fats!
Prevent Scrambled Eggs: This is the most important step! Slowly whisk the hot reserved pasta water into your egg mixture before adding it to the pan. This tempers the eggs so you get a glossy sauce, not breakfast.
Salt Warning: I use Kosher salt. If you only have fine table salt, use half the amount listed so you don't ruin the seafood.
Frozen Seafood: Frozen raw shrimp works perfectly! Just make sure to thaw them completely and pat them dry with paper towels so they sear nicely.
Storage: This dish is best served immediately while the sauce is silky. I don't recommend freezing it. To reheat, do it gently on the stove with a splash of water to loosen the sauce.
Note: This recipe reflects the quantities shown in the video demonstration.
Nutrition
Calories: 633kcal | Carbohydrates: 67g | Protein: 60g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 272mg | Sodium: 2966mg | Potassium: 961mg | Fiber: 3g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 8mg | Calcium: 334mg | Iron: 5mg