1 clove of minced garlic, 2 tsp dijon mustard, and 1 tsp lemon juice.
Add 1/4 cup finely chopped basil leaves…
1/2 tsp salt, 1/4 tsp freshly group black pepper, and 1/8 tsp cayenne pepper.
Blend to mix. With the processor running, slowly pour in 1/2 cup canola oil and 1/2 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 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp 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.