If you’re looking for a dish that warms your heart and belly, this shrimp cacio e pepe recipe is just what you need! It’s creamy, cheesy, and full of flavor, making it a cozy weeknight meal that feels special.
This dish solves weeknight dinner stress by delivering quick, simple seafood pasta with few ingredients, no heavy sauce, and reliable fry-pan consistency.
I often struggle with making shrimp not tough while also aiming for a creamy sauce that doesn’t clump up. This recipe addresses both by using simple techniques that deliver the kind of dish that everyone loves but can feel tricky to get right.
What makes this shrimp cacio e pepe really work is how quickly it comes together. With just 20 minutes of prep and another 20 for cooking, you’ll have a delicious meal ready in no time. Plus, using fresh ingredients really amps up the flavors.
If you want something else to go with your shrimp, how about a little sweetness on the side? If you love baking, you might enjoy trying out these shrimp marinara.
Why You Will Love This Recipe
- Amazing Texture : The creamy sauce coating the pasta feels luxurious, while the tender shrimp adds a satisfying bite that keeps each forkful exciting.
- Delicious Flavor : With cheesy, peppery, and garlicky notes, this dish hits all the right spots. The zing of lemon brightens it up, making every bite crave-worthy.
- Quick and Easy : This recipe is a lifesaver for busy weeknights. It comes together in just about 40 minutes, so you can enjoy a homemade meal without the fuss.
- Simple Storage : Leftovers are easy to handle since they store well in the fridge. Just pop them in an airtight container, and they’ll be ready to enjoy for a quick meal later.
Garlic Shrimp Cacio E Pepe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Method: Stovetop
- Diet: Gluten Free
Description
Delicious Cacio e Pepe with succulent garlicky sautéed shrimp, perfect for seafood lovers.
Ingredients
- 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
Find it online: https://bakeitwell.com/shrimp-cacio-e-pepe
Recipe 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.
Serving Suggestions
Serve shrimp cacio e pepe with a simple green salad. Pair it with crusty garlic bread and a glass of dry white wine.
You can use this dish in other recipes such as shrimp pasta salad or as a filling for gluten-free wraps. Incorporate it into pasta dishes or serve alongside roasted vegetables for additional variety.
A drizzle of olive oil or a sprinkle of freshly grated Parmesan adds richness to the final dish. Consider finishing with fresh lemon juice to brighten the flavors.
Recipe variations
- You can use clams or mussels instead of shrimp for a seafood twist that adds new flavors to your dish.
- Add 1/4 teaspoon smoked paprika along with the black pepper for a subtle warmth and depth in flavor.
- Either cherry tomatoes or spinach can brighten the dish and add a refreshing contrast to the rich pasta.
- If you’re cooking for a larger group, simply double the recipe using 36 to 48 large shrimp and 2 pounds of spaghetti.
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How to Store?
To keep your shrimp cacio e pepe fresh, follow these storage tips:
Room Temperature: Store at room temperature in an airtight container for up to 2 hours. Discard after this time.
Refrigeration: Place leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Freezing: Wrap tightly in plastic wrap, then place in a freezer bag. Store for up to 2 months. Thaw in the refrigerator overnight before reheating.
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