Description
Delicious Cacio e Pepe with succulent garlicky sautéed shrimp, perfect for seafood lovers.
Ingredients
Scale
- 21/2 teaspoons kosher salt for pasta water
- 1/21/2 teaspoon kosher salt for shrimp
- 1 tablespoon whole black peppercorns
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 3 tablespoons dry white wine or dry vermouth
- Zest of 1 small lemon
- 2 tablespoons freshly squeezed lemon juice
- 18 to 24 large shrimp, peeled and deveined
- 1 pound spaghetti
- 4 ounces Pecorino Romano, finely grated
- Minced parsley leaves for garnish (optional)
Instructions
- Cook the Shrimp: Start by heating a pan over medium heat and adding the olive oil. As it heats, you will smell the oil getting hot. Toss in the shrimp and let them sizzle for about 2-3 minutes until they are opaque. Be careful not to overcook them; they can turn tough really quickly.
- Sauté Garlic: Once the shrimp are removed, toss in the minced garlic into the same pan. Stir it for about a minute until it is fragrant. This adds a delicious depth of flavor, but do not let it brown or burn, or it will taste bitter.
- Boil the Pasta: Bring a pot of salted water to a boil and add the spaghetti. You will know it is ready when it is al dente, with a bit of bite to it. Make sure to save some pasta water before draining because it helps to make the sauce creamy later on.
- Create the Sauce: In the same pan where you cooked the shrimp and garlic, add the drained pasta. Sprinkle in the Pecorino Romano cheese and plenty of freshly cracked black pepper. The cheese should melt as you toss it with the pasta, and the mixture will have a nice creamy texture. Stir vigorously to avoid any clumps to keep the cheese smooth and evenly distributed.
- Adjust the Consistency: Take a splash of the reserved pasta water and pour it in slowly while mixing. You will notice the sauce loosen up a bit, creating a silky finish. If it feels too thick, do not hesitate to add more water gradually.
- Serve & Enjoy: Plate your shrimp cacio e pepe, giving it a nice twist for presentation. You will see the shrimp nestled in the pasta, topped with more pepper and cheese if you prefer. Enjoy this warm bowl right away for the best flavor.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: If shrimp tend to turn out tough, aim for cooking them just until they are opaque, roughly 2-3 minutes on each side.
- When the sauce gets too thick, adding a little reserved pasta water can help loosen it to the desired consistency.
- If clumps of cheese appear in the sauce, stirring vigorously and using freshly grated cheese can help achieve a smoother texture.
- For the best flavor from your black pepper, using whole peppercorns and grinding them fresh works wonders in this dish.
- When preparing the pasta, using about 1 tablespoon of salt in your water can enhance the overall flavor of the meal.
- Reheating Instructions: Reheat in a skillet over medium heat with a splash of olive oil or reserved pasta water to maintain moisture. Heat until warmed through, about 5-7 minutes.
- Serving Suggestions: Serve with a simple green salad. Pair with crusty garlic bread. Add a glass of dry white wine on the side.
- Recipe Variations: Replace shrimp with clams or mussels for a different seafood flavor. Try adding cherry tomatoes for a pop of color. Incorporate fresh herbs like basil or arugula for added freshness.
- Ingredient Notes: Choose fresh, large shrimp for the best texture and flavor. Freshly grated Pecorino Romano is recommended; pre-grated cheese may not melt as well. Whole peppercorns will yield a fresher taste when ground right before use.
Nutrition
- Calories: 461.9
- Sugar: 2.2g
- Sodium: 552.8mg
- Fat: 13.8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 57.8g
- Fiber: 2.4g
- Protein: 23.6g
- Cholesterol: 91.1mg