Last week I made chicken carbonara and said I wanted to try it with shrimp. And let me tell you, it’s THA BOMB! This will absolutely not disappoint. It takes less than 30 minutes to whip this all up. The nice thing about using shrimp is that you don’t have to cook it first. Just toss it in at the end and let simmer to finish. It’s out of this world delicious!
- 1.5lbs jumbo shrimp (I think 2-2.5lbs would be better)
- 6tbs of bacon crumbles or 6 slices of bacon cut into small crumbles
- 1 cup heavy whipping cream
- 1/3 cup grated parmesan cheese
- 8 cups of baby spinach
- 1/2 cup chicken broth
- 1tbs grass fed butter
- 2tsp minced garlic
- 1 tsp garlic powder
- Salt/pepper to taste
- Onion powder
- 1 tsp Italian seasoning
- 1 tbs Basil
In your pan, put your butter, onion powder and minced garlic and sauté for about 30 seconds.
After you saute for 30 seconds or so, put in your heavy cream and chicken broth. Once this starts to thicken, add your parmesan cheese, basil and Italian seasonings. Toss in your 6 tbs of crumbled bacon and 8 cups of spinach. Keep stirring, cooking on medium heat and let this continue to thicken for several minutes.
Once the spinach has reduced, layer in your raw shrimp. Don’t worry, it will cook no issue during the simmer. Let this simmer on medium-low for about 10 minutes, stirring frequently. After about 10 minutes, or your shrimp is cooked (lightly pink), remove the heat and let sit for a few minutes to thicken. Plate and enjoy, and I mean enjoy!