Shrimp/Mango Pasta Carbonara

Shrimp/Mango Pasta Carbonara
Pasta Carbonara with an exotic twist. Mouthwatering combination of Shrimp, Bacon, and Mango in a wine based sauce served over pasta.
Serves: 4 - 6
  • 1 pound Florida Gulf pink shrimp, peeled and deveined
  • 1 pound thin dry spaghetti
  • 1 tablespoon OLD BAY® Seasoning
  • 1 large cubed mango)
  • 1 pound unsalted butter
  • ½ cup, apple brandy
  • 5-6 strips bacon, or pancetta, diced
  • 4 garlic cloves, minced
  • 2 large eggs
  • ½ cup dry white wine
  • 1 cup fresh grated Parmigianino-Reggiano, more for serving
  • 1 tablespoon fresh chopped parsley
  • Salt and pepper to taste
  1. Prepare sauce while pasta is boiling in salted water. Pasta should be hot when adding the egg mixture in order to cook the raw eggs in the sauce
  2. Cook pasta per manufactures instructions until Al dente, reserve ¼ cup of pasta cooking water to use if necessary for the sauce
  3. Meanwhile, cook chopped bacon in a deep saucepan over medium heat until crisp, remove from pan and set aside
  4. Remove bacon grease from pan, return to burner
  5. Add butter to pan and cook over medium heat, until butter is melted,
  6. Toss cleaned shrimp in 1 tablespoon OLD BAY® Seasoning, cook in butter over medium heat until shrimp turn pink, about 4 minutes, do not over cook
  7. Remove shrimp from pan and set aside
  8. If pan is too dry add 1 teaspoon olive oil or another teaspoon butter,
  9. Add minced garlic, and fruit, to pan and cook until fruit is heated through
  10. Return shrimp to pan, toss shrimp in sauce cooking for a minute or two
  11. Remove pan from heat, add Brandy, tilt pan away from you slightly, and light with match or lighter to flambé
  12. After flame has subsided, in separate bowl mix together two eggs and white wine
  13. Add cooked pasta to pan of cooked shrimp, toss slightly, add egg mixture and toss until spaghetti is coated thoroughly
  14. Toss in cooked crumbled bacon, Pamigianino-Reggiano cheese and chopped parsley
  15. Sprinkle with more Parmigianino-Reggiano and serve
If pasta seems dry, add a few tablespoons reserved pasta water


  1. Hello Ursula, thank you for sharing my recipe for Shrimp and Mango Pasta Carbonara with a link back to my website! I hope you enjoy the recipe. Please let me know how it turns out for you, I’m always eager to hear how my recipes turn out for others. Your comment ended up in my spam folder so it took me a while to find it. Sorry for the late reply!

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