Creamy Chicken and Shrimp Carbonara

Season shrimp with salt, pepper, and paprika. Heat 1 tablespoon (3 teaspoons) olive oil in a large skillet and cook shrimp 1–2 minutes each side. Transfer to a bowl and set aside.

Heat remaining 2 teaspoons olive oil in the same skillet and add bacon and garlic. Cook until crisp, for about 8–10 minutes. Remove from heat.

Cook pasta according to package instructions and drain.

While pasta is cooking, combine heavy cream, cheese, egg yolks, basil, and parsley in a bowl.

Add the chicken to the skillet with the bacon and toss. Add cooked spaghetti and the cream and egg mixture. Return to heat and cook, stirring, over medium heat until sauce thickens. It should take a couple of minutes.

Add the cooked shrimp and cook for a few minutes more. Just be sure to not boil the sauce. Season with salt and pepper, if needed. Sprinkle with the chopped walnuts and lemon peel.