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Shrimp & Basil Carbonara-ish

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Shrimp & Basil Carbonara-ish

It's not often that I am craving a warm, comforting pasta dish in the middle of June. However, we are on day 14 of rain - in the desert! We're not talking light drizzles. No, we have full-fledged thunder and lightning, open up the heavens, turning to hail kind of rain.
This is not your standard carbonara. Instead, I made a basil aioli, per Giada de Laurentiis, and added some of the pasta cooking water to make a creamy, flavorful sauce. Top it off with some sauteed shrimp and you have a delicious, comforting meal.

In a food processor, combine 2 egg yolks...


1 clove of minced garlic, 2 teaspoon dijon mustard, and 1 teaspoon lemon juice.


Add ¼ cup finely chopped basil leaves...


½ teaspoon salt, ¼ teaspoon freshly group black pepper, and ⅛ teaspoon cayenne pepper.


Blend to mix. With the processor running, slowly pour in ½ cup canola oil and ½ cup extra-virgin olive oil.


This mixture is really an aioli, which makes this an unusual kind of carbonara. Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.


Peel and devein 24-30 medium shrimp.


Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the shrimp, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.


Set the shrimp aside.

Thinly slice 1 red bell pepper.


Grate 1 cup of Parmesan cheese.


Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.


Drain the pasta.


Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss.

Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Shrimp & Basil Carbonara-ish
Aioli:
2 large egg yolks
1 clove garlic, minced
2 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ cup finely chopped fresh basil leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
½ cup canola oil
½ cup extra-virgin olive oil
24-30 medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lb spaghetti or linguini
1 red bell pepper, thinly sliced
1 cup grated Parmesan cheese
Salt & pepper
In a food processor, combine egg yolks, minced garlic clove, Dijon mustard, lemon juice, basil leaves, salt, black pepper, and cayenne pepper. Blend to mix. With the processor running, slowly pour in canola oil and extra-virgin olive oil. Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the shrimp, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side. Set the shrimp aside.
Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside. Drain the pasta.
Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.
Place the pasta on a large serving dish and pour the shrimp over top. Serve.
Serves 4-6.
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    Reader Interactions

    Comments

    1. My Kitchen in the Rockies

      I just saved this recipe. I know that I will love it. Delicious.

      Reply

    2. HannahBanana aka Amanda

      Super decadent. Love the idea with the aioli. Just the thought of all that creamy pasta with shrimp makes me very hungry...and wish I wasn't trying to lose weight! Well...perhaps I'll start the diet next week!

      Reply

    3. My Sensei

      I am such a huuuge cabonara fan, this dish looks so incredibly delicious!!!! The basil aioli looks heavenly 🙂

      Reply

    4. Reeni♥

      This looks delicious with the aioli and fresh basil. The perfect comfort meal!

      Reply

    5. Cookin' Canuck

      Thanks for all of your comments. I do hope you try this recipe and that you enjoy it as much as we did.

      Reply

    6. Ellie

      Basil aioli! I love it. Only one word comes to my mind: Yummy.

      Reply

    7. Maggie Ha

      YUM! This looks delicious, I'll have to try this soon! Thanks for sharing 🙂

      Reply

    8. Claudia

      This look scrumptious. I'm loving the aioli and you made it summer with the addition of the shrimp instead of bacon. And please - send us your rain!

      Reply

    9. Jenn

      What a nice way to bring was warmth into the house even when the weather is quite the opposite. Plus as long as there's pasta, I'm there!!! I'm coming over!!

      Reply

    10. AndreaQ

      This sounds wonderful! Thanks for sharing!

      Reply

    11. flfarmgirl

      A summary In one word: yum!

      Reply

    12. CaptnRachel aka Tha Pizza Cutta

      This dish looks and sounds nothing short of divine!! The flavors, the textures, I just love it. I can't wait to try it for myself. Thanks for sharing!

      Reply

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