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Creamy Seafood Carbonara (No Cream!) Recipe

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4 from 66 reviews

This Creamy Seafood Carbonara is a luxurious dish combining shrimp, mussels, and white fish with perfectly cooked linguine pasta. Unlike traditional carbonara, it uses no cream, relying instead on egg yolks, Parmesan cheese, and reserved pasta water to create a rich, velvety sauce. The seafood is sautéed with garlic and white wine, adding depth and a delicate aromatic flavor to this elegant yet easy-to-make meal, ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Carbonara Sauce

  • 3 egg yolks
  • 4 oz finely grated Parmesan cheese
  • 1 pinch black pepper (for the sauce)

Pasta

  • 10 oz linguine pasta (dry packet)
  • 1 tbsp Kosher salt
  • 2 bay leaves
  • 1 star anise

Seafood and Aromatics

  • 1 tbsp butter
  • 1 tbsp garlic (crushed)
  • 8 mussels (cleaned)
  • 10 oz shrimp, peeled and deveined (prawns)
  • 14 oz white fish (no bones, cut into small chunks – Tilapia, Basa or Hake)
  • 1 pinch salt (for seafood)
  • ¼ tsp black pepper (for seafood)
  • ⅓ cup dry white wine (Pinot Grigio preferred)
  • ½ tbsp lemon juice (fresh is best)
  • ½ cup reserved pasta cooking water
  • ¼ cup finely chopped fresh parsley (Italian)

Garnish

  • Extra Parmesan cheese
  • Chopped fresh parsley

Instructions

  1. Prep: Whisk together the egg yolks, finely grated Parmesan cheese, and a pinch of black pepper in a large bowl that will later hold the pasta. Set this mixture aside.
  2. Cook Pasta: Bring 1 gallon (4 liters) of water to a boil and add Kosher salt, bay leaves, and star anise. Add the linguine pasta and cook until al dente. Before draining, scoop out ⅓ cup of the starchy pasta water for the sauce. Discard the bay leaves and star anise, then drain the pasta.
  3. Sauté Seafood: While the pasta cooks, melt butter in a large non-stick pan over medium-high heat. Add crushed garlic, shrimp, and white fish chunks. Season with a pinch of salt and ¼ teaspoon black pepper. Cook gently for about 3 minutes, stirring carefully to avoid breaking the fish.
  4. Add Mussels and Wine: Add the cleaned mussels to the pan with the fish and shrimp. Pour in the white wine and allow it to reduce for 1 to 2 minutes, which enhances flavor and cooks the mussels. Stir in fresh lemon juice, then remove the pan from heat.
  5. Combine Pasta and Seafood: Transfer the hot drained linguine directly into the seafood pan. Toss gently to combine all ingredients evenly.
  6. Create the Sauce: Slowly whisk the reserved hot pasta water into the egg yolk and Parmesan mixture to prevent scrambling and create a creamy texture.
  7. Finish the Dish: Pour the creamy egg and cheese sauce over the pasta and seafood in the pan. Return the pan to low heat and stir gently for about 1 minute until the sauce thickens to a glossy coating. Stir in freshly chopped parsley.
  8. Serve: Serve immediately on warm plates, garnished with extra Parmesan cheese and chopped parsley to enhance flavor and presentation.

Notes

  • Use fresh seafood for the best flavor; make sure mussels are properly cleaned and de-bearded.
  • Reserve some pasta water before draining to help create a silky sauce without curdling the eggs.
  • Do not overcook the seafood; it should remain tender and juicy.
  • The star anise and bay leaves add subtle aroma to the pasta water and should be discarded before combining with pasta.
  • Use fresh lemon juice for brightening the dish; bottled lemon juice can alter the fresh flavor.
  • Serve immediately as the creamy sauce thickens and firms when cooled.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-seafood-carbonara-no-cream-recipe/