Carbonara Shrimp Alfredo

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bacon(113g)
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  Yellow Onion
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  Garlic(360g)
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  Shrimp(454g)
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  Cream, Heavy Whipping(300g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Parsley, Fresh(15g)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat, then add the bacon and cook for 6–8 minutes, stirring occasionally, until crispy and golden brown. Transfer to a paper towel-lined plate, then drain off excess fat from the skillet, leaving about 1 teaspoon in the pan.
2. 2Add the diced onion to the skillet over medium-high heat and cook for 3–4 minutes until softened and translucent, stirring frequently. Add the fresh garlic and cook for 30 seconds until fragrant.
3. 3Add the raw shrimp to the skillet and cook for 2–3 minutes over medium-high heat, stirring occasionally, until they begin to turn pink.
4. 4Reduce heat to low, then pour in the heavy whipping cream and stir to combine. Add the grated Parmesan and crumbled bacon, stirring constantly for 2–3 minutes until the cheese melts completely and the sauce becomes smooth and cohesive.
5. 5Continue cooking over low heat for 1–2 minutes until the shrimp reach an internal temperature of 145°F and are fully opaque, and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
6. 6Remove from heat and stir in the fresh parsley.
7. 7Divide the carbonara shrimp Alfredo evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.