Linguine carbonara with shrimps
1 serving
25 minutes
Linguine carbonara with shrimp is an exquisite version of classic Italian pasta, combining delicate seafood notes with a rich creamy flavor. The roots of carbonara trace back to Italian cuisine, traditionally made with guanciale and egg. In this recipe, shrimp replaces bacon, adding freshness and sophistication to the dish. The linguine absorbs the aromas of creamy and truffle oil, while the addition of red caviar and parmesan makes the taste rich and deeply balanced. The poached egg adds a creamy texture, and basil adds a light spiciness. This dish is perfect for a romantic dinner or special occasion, highlighting the elegance of Italian cuisine.
1
Put a pot of water on high heat and wait for it to boil.
2
Salt should be added after boiling – otherwise, the diffusion reaction will not occur fully, and the pasta will stick together regardless of your further efforts.
3
Add the pasta to boiling water and reduce the heat slightly after it starts boiling again.
4
Pasta should be actively stirred until boiling; otherwise, it will stick together, to the walls, and to the bottom of the pot. The more actively and longer you stir, the better.
5
After the water boils, we time 5-7 minutes.
6
Then, quickly drain the water from the pot into a colander and shake the pasta well to remove the liquid.
7
Rinse under strong water pressure from the tap.
8
Fry the shrimp with garlic added.
- Shrimp: 4 pieces
9
Add boiled linguine, tomato concasse, truffle and butter, basil to the pan.
- Linguine: 50 g
- Tomato concasse: 20 g
- Truffle oil: 0 ml
- Butter: 10 g
- Basil leaves: 4 pieces
10
Make a poached egg.
11
Carefully place the cooked pasta on a plate, top with poached egg, basil, parmesan, and truffle oil with caviar.
- Chicken egg: 1 piece
- Parmesan (Parmigiano Reggiano): 5 g
- Truffle oil: 0 ml
- Red caviar (salmon roe): 5 g
- Basil leaves: 4 pieces