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Creamy Seafood Carbonara (No Cream!)

The BEST Seafood Carbonara! Succulent shrimp, mussels & fish in a glossy, creamy sauce without heavy cream. Ready in 20 mins. A Cafe Delites favorite.

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	633 kcal	Sugar	3 g
Carbs	67 g	Cholesterol	272 mg
Protein	60 g	Sodium	2966 mg
Fat	11 g	Fiber	3 g
Sugar	3 g
Cholesterol	272 mg
Sodium	2966 mg
Fiber	3 g

Prep Time: 15 min Cook Time: 15 min Total Time: 30 min

https://cafedelites.com/creamy-seafood-carbonara-no-cream/

prep
In a bowl large enough to hold the pasta later, whisk together 3 egg yolks, parmesan, and a pinch of pepper. Set aside.
pasta
Boil 1 gallon (4lt) of water with the Kosher salt, bay leaves, and star anise. Add linguine and cook until al dente. Important: Scoop out ⅓ cup of starchy pasta water before draining! Discard bay leaves and star anise.
saute
While pasta boils, melt butter in a large non-stick pan over medium-high heat. Add garlic, shrimp, and fish chunks (do not add the mussels yet). Season with the salt and ¼ tsp pepper.
simmer
Cook for 3 minutes, stirring gently so the fish doesn't break. Add the cleaned mussels, then pour in the white wine and let it reduce for 1–2 minutes. Stir in lemon juice, then remove pan from heat.
combine
Add the hot drained pasta directly into the pan with the seafood. Toss gently to combine.
cream
Slowly whisk the hot reserved pasta water into your yolk and cheese mixture (this prevents scrambling). Pour this creamy mixture over the pasta in the pan.
finish
Turn heat to low. Stir gently for about 1 minute until the sauce creates a glossy coating on the pasta. Stir in parsley.
serve
Serve immediately on warm plates garnished with extra parmesan.

Ingredients

3 egg yolks

4 oz finely grated parmesan cheese

1 pinch black pepper (for the sauce)

10 oz linguine pasta (dry packet)

1 tbsp Kosher salt

2 bay leaves

1 star anise

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 (use Pinot Grigio)

½ tbsp lemon juice (fresh is best)

½ cup reserved pasta cooking water

¼ cup finely chopped parsley (fresh (Italian))

Extra parmesan and chopped parsley (garnish)

Instructions

Step 1

prep

Step 2

In a bowl large enough to hold the pasta later, whisk together 3 egg yolks, parmesan, and a pinch of pepper. Set aside.

Step 3

pasta

Step 4

Boil 1 gallon (4lt) of water with the Kosher salt, bay leaves, and star anise. Add linguine and cook until al dente. Important: Scoop out ⅓ cup of starchy pasta water before draining! Discard bay leaves and star anise.

Step 5

saute

Step 6

While pasta boils, melt butter in a large non-stick pan over medium-high heat. Add garlic, shrimp, and fish chunks (do not add the mussels yet). Season with the salt and ¼ tsp pepper.

Step 7

simmer

Step 8

Cook for 3 minutes, stirring gently so the fish doesn't break. Add the cleaned mussels, then pour in the white wine and let it reduce for 1–2 minutes. Stir in lemon juice, then remove pan from heat.

Step 9

combine

Step 10

Add the hot drained pasta directly into the pan with the seafood. Toss gently to combine.

Step 11

cream

Step 12

Slowly whisk the hot reserved pasta water into your yolk and cheese mixture (this prevents scrambling). Pour this creamy mixture over the pasta in the pan.

Step 13

finish

Step 14

Turn heat to low. Stir gently for about 1 minute until the sauce creates a glossy coating on the pasta. Stir in parsley.

Step 15

serve

Step 16

Serve immediately on warm plates garnished with extra parmesan.