Cacio e Pepe with Garlicky Sautéed Shrimp
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
4619 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe with Garlicky Sautéed Shrimp
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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.
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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
- to browse quality Mediterranean ingredients including
- olive oils
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- 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 Information
Show Details
Calories
461.9kcal
(23%)
Carbohydrates
57.8g
(19%)
Protein
23.6g
(47%)
Fat
13.8g
(21%)
Saturated Fat
4.5g
(23%)
Polyunsaturated Fat
1.3g
Monounsaturated Fat
6.8g
Trans Fat
0.01g
Cholesterol
91.1mg
(30%)
Sodium
552.8mg
(23%)
Potassium
254.3mg
(7%)
Fiber
2.4g
(10%)
Sugar
2.2g
(4%)
Vitamin A
180.5IU
(4%)
Calcium
248.3mg
(25%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4619 kcal
% Daily Value*
| Calories | 461.9kcal | 23% |
| Carbohydrates | 57.8g | 19% |
| Protein | 23.6g | 47% |
| Fat | 13.8g | 21% |
| Saturated Fat | 4.5g | 23% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 6.8g | 34% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 91.1mg | 30% |
| Sodium | 552.8mg | 23% |
| Potassium | 254.3mg | 5% |
| Fiber | 2.4g | 10% |
| Sugar | 2.2g | 4% |
| Vitamin A | 180.5IU | 4% |
| Calcium | 248.3mg | 25% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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