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 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.

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.

Other creamy pasta dishes:

Cookin' Canuck's Pasta with Creamy Mascarpone Sauce

Anne's Food's Creamy Bacon Pesto Pasta

Steamy Kitchen's Pasta with Creamy Cajun Sauce

Shrimp & Basil Carbonara-ish

Aioli:

2 large egg yolks

1 clove garlic, minced

2 tsp Dijon mustard

1 tsp lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1/2 cup canola oil

1/2 cup extra-virgin olive oil

24-30 medium shrimp, peeled and deveined

1 tbsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp 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 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.

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.

Printable recipe

Related Site

-Free Food Recipes Online

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