Linguine pasta carbonara tossed with crispy bacon, roasted mushrooms, and large prawns. This roasted mushroom shrimp linguine carbonara is so creamy and delicious.
Ingredients
5-6 strips of bacon
5 cups mushrooms, sliced
2 tablespoons olive oil
Pinch of salt
1 pound linguine
1 cup reserved pasta water
2 tablespoons olive oil
4-5 cloves of garlic, minced
A dozen large shrimp or prawns
3 large eggs, beaten
1 cup shredded parmesan cheese
Salt and pepper to taste
Crushed red pepper, optional
Finely chopped parsley, optional
Shredded Parmesan cheese for topping
Directions:
Preheat the oven to 375F. Line one baking sheet with parchment paper and lightly grease the surface of a second baking sheet.
On the baking sheet lined with parchment paper, place strips of bacon. I like to add extra strips since I’m always “tasting” them.
On the baking sheet lightly greased with nonstick cooking spray or olive oil, place sliced mushrooms in a single layer. Drizzle a little bit of olive oil over the mushrooms and then sprinkle a pinch of salt on top.
Place both baking sheets in the oven and cook for about 20-25 minutes until the bacon is crispy and the mushrooms have softened. Allow the bacon to cool before tearing into smaller pieces.
In the meantime, heat water in a large pot. Once the water comes to a boil, add the linguine and cook for 8-10 minutes until the linguine is al dente. Reserve about a cup of the pasta water and drain the rest. Run the pasta quickly through cold water, drain, and set aside for now.
In a large skillet, add about 2 tablespoons of olive oil over low to medium heat. Once the olive oil has heated, add minced garlic and cook them for a couple minutes until golden brown and aromatic.
Now, add shrimp and cook them for a few minutes until they are reddish orange and are no longer gray. Then add the linguine, bacon pieces, and roasted mushrooms to the skillet. Toss a few times so that the ingredients are combined.
In a medium sized bowl, whisk egg and parmesan cheese until smooth.
Remove the pasta from heat, and slowly pour the egg mixture over the pasta, tossing quickly to make sure that the eggs don’t scramble. Continue tossing until the sauce thickens. You can thin out the sauce with the reserved pasta water by slowing adding the pasta water until the consistency is to your liking.
Season the pasta with crushed red pepper, salt, and black pepper to taste. Top with finely chopped parsley and more shredded parmesan.
Serve the roasted mushroom shrimp linguine carbonara warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/03/19/roasted-mushroom-shrimp-linguine-carbonara/