Happy Wednesday! Graeyson, who has become the official taste-tester of The Nilsen Pantry, and I caught a flight from San Francisco to San Diego last night to visit my husband. Yes, kind of a weird situation my husband and I have. He is in the military and so for now this is how our lives are! So, we will be reporting to you from sunny San Diego!
I love the weather in San Diego! Even though it is only about 500 miles from where Graeyson and I live it sometimes it seems like a completely different world when it comes to the weather, especially in the winter. We spent our whole winter this year in San Diego and I believe it rained once and not even for an entire day! At home they had a couple of flash flood warnings! The humidity in San Diego is much higher as well. You could probably where shorts 365 days a year, okay maybe 363 days.
The food here is fabulous! I have never found a place with more variety, uniqueness and flavor. I usually go home with lots of inspiration for cooking in the kitchen when I leave San Diego.
Before we had Graey, we would go to nice restaurants occasionally and actually get to savor, chew and enjoy all the food we ordered. Now, I don’t even think I get the chance to swallow my food!
We used to go to this restaurant called Primavera in Coronado. It was a lovely, quaint, quiet restaurant. Super romantic! I always wanted them to prepare a dish that wasn’t on the menu! It was similar to this Shrimp Carbonara, however, I have made my health tweaks to this dish.
My Shrimp Carbonara tastes like Shrimp Scampi meets Alfredo meets Carbonara. I realize none of those are even healthy, but trust me this version is. I also use brown rice noodles, so it is gluten-free! It is creamy, garlicky, salty, sweet, meaty, yummy, seriously do you need me to keep going!
Enjoy and don’t be too jealous that Graey and I are sunning it up in sunny San Diego!
- 1 pound fresh shrimp or prawns
- 3 tablespoons coconut oil
- 2 T olive oil
- 1 scallion, finely chopped
- 4 garlic cloves, minced
- 1 package of linguine (I used brown rice noodles)
- 3 green onions, diced
- 1 shallot, peeled and finely chopped
- 2 eggs yolks
- 1/2 cup coconut milk (full-fat), mix cream and water in the can well before measuring out
- 1 package of turkey bacon, cooked and diced
- 1 cup Parmigiano Reggiano, grated
- Salt and pepper
- Fill a large pot with water, a good pinch of salt and a couple splashes of olive oil. Once it begins to boil throw in your pasta and cook as directed. (See note in summary)
- While the pasta is cooking grab a medium sized bowl and add your eggs yolks, coconut milk, and 3/4 cup of the parmesan cheese and mix well. Set aside.
- Add half of the scallions, 2 garlic cloves and the chopped shallot to the cooked turkey bacon and cook for 2-3 minutes
- In a medium sized skillet melt 3 tablespoons of coconut oil.
- Add in the other two garlic cloves and the shrimp.
- Cook shrimp until it is pink
- Once the pasta is done cooking, drain the water but do not rinse.
- Add 1-2 tablespoons of olive oil to the pasta and mix it around the help separate the pasta.
- Add the cream mixture to the pasta and mix well
- Add in the ingredients that were in the skillet with the bacon and gently mix
- Pour the entire skillet with shrimp, liquid and all into the pasta pot and mix well.
- The oils from the shrimp skillet will help to keep the sauce thinner as well as add more flavor