Creamy Seafood Carbonara (No Cream!)

You guys know how much I am OBSESSED with a good Carbonara. But this version? This is the one that makes you feel like you’re sitting seaside in Italy. We are talking juicy shrimp, tender mussels, and flaky white fish, all coated in that signature glossy, golden sauce.

And the best part? There is absolutely NO heavy cream in this.

Just like a traditional Roman carbonara, we are using eggs and parmesan cheese to create the creaminess. It’s lighter, silkier, and honestly, so much more flavorful than drowning expensive seafood in thick cream.

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Why You’ll Love This Seafood Carbonara
Ingredients for Seafood Linguine
Variations
How to Make Creamy Seafood Carbonara
Serving Suggestions & Storage
The FAQ’s
Creamy Seafood Carbonara (No Cream!) Recipe

Why You’ll Love This Seafood Carbonara

We all love a night out, but the price tag on a good seafood pasta is getting out of control. That is exactly why you need this recipe in your rotation. Restaurant Quality at Home isn’t just a tagline here… it’s a PROMISE. This dish looks and tastes like a $60 plate of pasta from a high end bistro, complete with perfectly cooked seafood and a sauce that coats every bite. But the reality? It comes together in your kitchen in under 30 minutes. If you love the ease of my Garlic Butter Shrimp Scampi , you are going to be obsessed with how fast this comes together.

The secret to that authentic texture lies in the Glossy Sauce . Just like in my classic Creamy Pasta Carbonara , we are skipping the heavy cream entirely. By using the starchy pasta water method (I’ll show you exactly how in the video), you create an emulsion that transforms simple eggs and Parmesan into a rich, velvety coating. You get a sauce that clings to every strand of linguine without being gluggy. It’s lighter, silkier, and lets the flavor of the fresh seafood really shine through.

Ingredients for Seafood Linguine

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You only need a handful of ingredients to make this work, but because this is a Carbonara style sauce, the quality of what you use really matters. Here is what you need to get right:

The Fish (Firm White Fish): You want a fish that will hold its shape when tossed in the pan, not one that flakes apart into mush. USA: Halibut or Cod are the best to use as they have less chance of falling apart when cooking. If you are budget conscious, Tilapia works great, just handle it gently! Mahi Mahi is also a fantastic firm option. UK: Haddock or Pollock are excellent sustainable choices that hold up well in sauces. Hake is also a personal favorite for its texture. Australia: You know I love my seafood! Blue Eye Trevalla , Ling , or Barramundi are perfect for this. If you are using Basa, cut the chunks slightly larger so they don’t disintegrate.
The Shrimp (Prawns): Look for medium to large shrimp (sized 21/25 or 31/40 per pound). You want them to be bite sized but still meaty enough to stand up to the pasta. Make sure they are peeled and deveined. Fresh vs. Frozen: Honestly? Frozen raw shrimp are perfectly fine! Just thaw them completely and pat them dry with a paper towel so they sear nicely. If you love shrimp, you can use the same type I use in my browned butter shrimp scampi .
Kosher Salt: I always cook with Kosher salt (usually Diamond Crystal). The grains are larger and coarser than table salt, which makes it easier to pinch and control seasoning. Important: If you only have fine table salt, use half the amount listed in the recipe! Table salt is much denser and saltier by volume, and you don’t want to ruin your beautiful seafood.
Reserved Pasta Water (the secret to every good pasta): Do not skip this! Before you drain your pasta, scoop out a mug full of that cloudy, starchy water. This water is full of pasta starch that emulsifies with the egg yolks and cheese to create that creamy, glossy sauce without needing heavy cream. It is the glue that holds this dish together.
Linguine: I prefer Linguine because it has just enough surface area to hold the creamy egg sauce, but Spaghetti or Fettuccine work just as well.

Variations

Speaking of seafood, this meal is incredibly Protein Packed . Between the eggs, the shrimp, the mussels, and the white fish, this is a powerhouse meal that leaves you feeling satisfied, not heavy. Plus, it is so Versatile . Can’t find mussels? Totally fine. Swap in scallops, calamari, or even just double up on the prawns. It’s totally forgiving, making it the perfect fancy dinner for a busy weeknight.

Low Carb Option (Zoodles / Zucchini Noodles): You guys know I have been working hard on my health recently (you can read all about Karina’s Weight Loss Journey here ). If you are watching your carbs like I am, swap the Linguine for Zucchini Noodles! How to do it: Do not boil the zoodles. Just toss the raw spiralized zucchini into the hot pan with the seafood and sauce at the very end. The residual heat will soften them perfectly without them turning into a watery mess. That will give you a total of 383 cals per serving (serves 4) with 52g of Protein, 17g of carbs and 10g of fat, saving you almost half the calories per serve!
Different Seafood: Scallops: Pan sear them first and set them aside, adding them back in at the end. Calamari: Add rings at the same time as the shrimp. They cook very fast! Salmon: You can use cubes of salmon instead of white fish, but be aware it has a stronger flavor that will change the profile of the sauce and it has a lot more calories that white fish.
Gluten-Free: Use your favorite GF pasta brand. Just be mindful that GF pasta tends to release more starch, so your pasta water might be thicker so add it to the eggs slowly!

How to Make Creamy Seafood Carbonara

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Start by whisking your egg yolks, grated Parmesan, and black pepper in a medium bowl.

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It should look like a thick, yellow paste. Set this aside near the stove so it is ready to go.

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Get a large pot of water boiling with the salt, bay leaves, and star anise.This is my secret trick. The pasta absorbs these aromatics while it cooks!

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Melt the butter in a large non-stick pan over medium-high heat. Add the garlic, followed by the shrimp, and fish chunks. Season with salt and pepper. Cook for about 3 minutes, stirring gently so you don’t break the fish. Then add the mussels.

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Pour in the white wine and let it bubble up aggressively for 1-2 minute to reduce. This cooks off the alcohol bite.

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Stir in the lemon juice, then remove the pan from the heat entirely.

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Once the water is boiling, add your linguine into the boiling water.

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Cook until al dente according to the packet instructions.

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Just before you drain the pasta, scoop out a mugful (about ⅓ cup) of that cloudy, starchy cooking water. Then, drain the pasta. Discard the bay leaves and star anise.

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Add your hot drained pasta directly into the pan with the seafood.

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Get back to your egg and cheese mixture. While whisking the mixture constantly, slowly drizzle in about ⅓ cup of the hot reserved pasta water. The mixture will warm up and turn into a smooth, creamy sauce in the bowl.

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Pour your tempered egg mixture all over the pasta. Turn the heat to low and gently toss everything with tongs for about 1 minute. You will watch the sauce transform from watery to thick and glossy as it cooks on the residual heat.

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Stir in the fresh parsley to brighten the dish.

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Serve it straight away while it’s silky hot, garnished with a little extra Parmesan cheese if you like!

Serving Suggestions & Storage

Because this is a Carbonara style sauce based on eggs, this dish is best served immediately . The sauce is at its absolute peak glossy, silky, and coating the pasta right when it comes off the stove. If you have any left over seafood you can try to make my seafood chowder .

To Serve: You definitely want some crusty bread to mop up that sauce. My Cheesy Garlic Bread is a non-negotiable here!
Storage: I don’t recommend freezing this dish as the sauce will separate.
Reheating: If you have leftovers, reheat them gently on the stove over low heat . Add a splash of water to loosen the sauce. Do not microwave it on high power, or you will end up with scrambled eggs on your seafood!

Yes! Frozen raw shrimp and seafood mix work perfectly. Just make sure to thaw them completely and pat them dry with a paper towel before cooking so they sear nicely instead of steaming.

he secret is tempering . Whisk a little hot pasta water into the egg mixture before pouring it over the pasta. Also, make sure to remove the pan from the heat before adding the egg sauce, the residual heat is enough to cook it.

Yes, but be careful. Reheat gently on the stove over low heat with a splash of water to loosen the sauce. Do not microwave it on high power, or you’ll scramble the eggs. Freezing is not recommended as the sauce will separate.

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IngredientsUSMetric1x2x3x

▢ 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

In a bowl large enough to hold the pasta later, whisk together 3 egg yolks, parmesan, and a pinch of pepper. Set aside.
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.
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.
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.
Add the hot drained pasta directly into the pan with the seafood. Toss gently to combine.
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.
Turn heat to low. Stir gently for about 1 minute until the sauce creates a glossy coating on the pasta. Stir in parsley.
Serve immediately on warm plates garnished with extra parmesan.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.