Panko Chicken Carbonara and Shrimp Pasta Recipe:- Recently, I decided to try the chicken and shrimp carbonara at that well-known Italian-American restaurant chain, and I must say that it was completely and utterly excellent. On the other hand, the recipes that I discovered online did not appeal to me, so I chose to make it at home instead.
Panko Chicken Carbonara and Shrimp Pasta Recipe
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To put it simply, I devised this recipe all by myself. The recipe is not overly complicated to prepare, and my wife remarked that it was superior to the original. Breadsticks, an Italian salad, and the white wine of your choice should be served alongside this dish.
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 2 tablespoons minced garlic, divided
- 2 tablespoons Italian seasoning
- 1 pound large shrimp, peeled and deveined
- 8 slices smoked bacon, diced
- 1 (16 ounce) package linguine pasta
- 1 ½ cups heavy whipping cream
- 1 ½ cups grated Parmesan cheese
- 4 large egg yolks
- salt and ground black pepper to taste
- 1 medium onion, diced
- ¼ cup Sauvignon Blanc wine
Directions
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Prepare the oil by heating it in a large skillet over medium-high heat for one tablespoon. After adding the chicken, one tablespoon of garlic, and one tablespoon of Italian spice, continue to cook and stir the mixture for approximately six to eight minutes, or until the core of the chicken is no longer pink and the juices flow clear. Move the mixture to a bowl.
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For approximately one minute, heat one tablespoon of oil and one tablespoon of garlic on the same skillet until the aroma is released. After two to three minutes on each side, add the shrimp and continue cooking them until the meat is opaque and the exterior is bright pink. The chicken should be transferred to the bowl.
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In the same skillet, cook the bacon for approximately six minutes, or until it is just crispy but not crunchy. Leave the grease in the skillet while you drain the food on a plate lined with paper towels.
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Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
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Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
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For approximately five minutes, sauté the onion in the bacon fat over medium heat until it becomes translucent. Put in the wine, turn up the heat, and bring the mixture to a boil.
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Add the cream mixture, then reduce the heat and continue to simmer for three to five minutes, or until the sauce begins to thicken. Add the chicken, bacon, and shrimp, and stir until they are evenly coated. Serve the mixture over linguine.
Nutrition Facts
Servings Per Recipe 8
Calories 776
% Daily Value *
Total Fat 46g 58%
Saturated Fat 20g 98%
Cholesterol 315mg 105%
Sodium 609mg 26%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 10%
Protein 44g 88%
Vitamin C 5mg 5%
Calcium 283mg 22%
Iron 5mg 25%
Potassium 531mg 11%
