Cacio e Pepe with Garlicky Sautéed Shrimp
Classic Cacio e Pepe, a staple of Roman cuisine, gets a boost from plump, garlicky sautéed shrimp in this variation. Use spaghetti or spaghettini—thin spaghetti—for this hearty dish.
Servings: 6
Ingredients
- 2 teaspoons kosher salt for the pasta water plus 1/2 teaspoon for the 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 plus 2 tablespoons freshly squeezed juice
- 18 to 24 large shrimp about 3/4 pound, peeled and deveined
- 1 pound spaghetti
- 4 ounces Pecorino Romano finely grated
- Minced parsley leaves for garnish (optional)
Instructions
- Put the pasta water on to boil: Fill a large pot with water and set it over high heat. Bring it to a boil and add 2 teaspoons salt.
- While the pasta water is heating, toast and grind the peppercorns. In a large high-sided skillet set over medium-high heat, add the peppercorns. Toast, stirring occasionally just until they release their aroma. Cool slightly, then transfer them to a mortar or a spice grinder. Pound or grind the peppercorns to a mostly coarse grind with some finer specks but no large pieces.
- Boil the pasta. Add the pasta to the boiling salted water, turn the heat to medium-high, and cook according to package instructions until the pasta al dente. When the pasta is done, reserve 1 1/2 cups of pasta water, then drain the pasta.
- Sauté the shrimp while the pasta cooks. Return the peppercorn skillet to medium-low heat. Add the olive oil and garlic. Once the garlic starts to sizzle lightly, cook, stirring, for 2 minutes to soften. Raise the heat to medium and stir in the wine, lemon juice and zest. Let the liquid bubble for about a minute, then add the shrimp to the pan. Cook for about 2 minutes, until the shrimp is opaque on the bottom; turn and cook the shrimp on the other side until cooked through, 2 to 3 minutes more.
- Make a pan sauce. Using tongs, transfer the shrimp to a bowl and cover to keep warm. Turn up the heat on the pan to medium-high for 30 to 60 seconds to thicken the juices slightly, just enough to very lightly coat the back of a spoon. Turn off the heat (leaving the pan on the burner) and cover the skillet to keep the sauce warm.
- Dress the pasta. Transfer the drained pasta to the pan with the lemon garlic sauce. Add 1/3 cup of the reserved pasta water. Use tongs or a pasta spork to toss the noodles to coat them well. Sprinkle on about 1/3 of the cheese, 2 teaspoons of the crushed peppercorns, and a splash of the reserved pasta water. Stir vigorously to combine the ingredients. Add another splash of reserved pasta water and another 1/3 of the cheese and continue to stir with energy to coat the noodles evenly. The sauce should look smooth and creamy. Add more cooking water, a splash at a time (if necessary) to loosen the sauce. You may not use all of the pasta water.
- Serve: Transfer the pasta to individual bowls. Top each serving with a spoonful of remaining Pecorino and 3 to 4 shrimp. Sprinkle on a final pinch of pepper and the parsley (if using). Serve.
Notes
- I recommend using a microplane and freshly grating the cheese yourself so it's light and fluffy, making it easier to combine with the starchy water.
- Make sure to stir very vigorously to make a creamy sauce and prevent clumping.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 461.9kcal | Carbohydrates: 57.8g | Protein: 23.6g | Fat: 13.8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.8g | Trans Fat: 0.01g | Cholesterol: 91.1mg | Sodium: 552.8mg | Potassium: 254.3mg | Fiber: 2.4g | Sugar: 2.2g | Vitamin A: 180.5IU | Calcium: 248.3mg | Iron: 1.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
