If you’re looking for something delicious but quick, this cacio e pepe shrimp pasta can be a fun choice! It’s creamy and packed with flavor, thanks to the garlic and just the right amount of cheese. Plus, the shrimp add a lovely twist to the classic dish.
This recipe prevents overcooked shrimp, burnt garlic, and achieves a creamy sauce by using starchy pasta water for optimal consistency.
I love discovering recipes that solve my cooking dilemmas. Since I need to avoid non-diabetic meals, finding a tasty shrimp dish that works for friends has been a challenge. It’s great to whip this up and know everyone will enjoy it without worrying about dietary restrictions!
This recipe works like a charm because it’s ready in just 35 minutes. You get a creamy sauce from the starchy pasta water, which is such a smart tip! It’s super easy to time the shrimp perfectly so they’re never overcooked, and you won’t have any burnt garlic if you keep stirring.
Why You Will Love This Recipe
- Rich Flavor Profile , This dish brings together savory, creamy, and slightly spicy notes that keep your taste buds excited. It’s simple but packed with umami from the shrimp and pecorino.
- Creamy Texture , Thanks to the starchy pasta water, you get a beautifully creamy sauce that clings to every strand of spaghetti without needing heavy cream.
- Quick Preparation , Whipping this up takes about 35 minutes, making it a great option for weeknights when you want something delicious but don’t have much time.
- Customizable , You can easily swap out the shrimp for your favorite protein, allowing you to make this dish your own each time.
Ingredient Notes
- Spaghetti: This is the star of the dish! I love using a good quality spaghetti that cooks evenly. Just remember, don’t break it!
- Garlic: You’ll want a handful of garlic cloves for that punchy flavor. I recommend using larger pieces to bring out a sweeter taste when cooked.
- Pecorino Romano: This cheese adds that creamy, tangy kick we all crave. Try to find a fresh block and grate it yourself for the best texture and taste.
- Shrimp: Extra-large shrimp soak up all the flavors, making each bite special. If you can, get them fresh or at least thawed properly so they’re juicy.
- Freshly ground black pepper: It adds a nice kick, balancing the creamy elements beautifully. I find freshly ground pepper really makes a difference in flavor.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the garlic burns before achieving golden color, lower the heat and stir it continuously for even cooking.
- When the sauce thickens after cooling, reheat it with a splash of reserved pasta water for a better consistency.
- For tender shrimp, adjust cooking time and aim for just 1-2 minutes per side to avoid rubberiness.
- If spaghetti breaks during cooking, gently swirl it in the pot to keep it intact.
- For a sweeter flavor, use larger chunks of garlic which will caramelize nicely without burning.
Serving Suggestions
- Pair shrimp cacio e pepe with a simple side salad for added freshness. A glass of white wine complements the dish effectively.
- You can use shrimp cacio e pepe in shrimp pasta salads, seafood risottos, or integrated into a savory seafood casserole. The shrimp can also feature in lettuce wraps or savory tacos.
- Top the dish with extra cheese and fresh parsley for an appealing presentation. A drizzle of olive oil before serving adds a finishing touch to enhance flavors.
Storage Guidelines
- To keep your shrimp cacio e pepe fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain shrimp texture.
- Freezing: Wrap shrimp cacio e pepe in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp after thawing.
Recipe Variations
- You can use linguine or fettuccine instead of spaghetti for a different pasta shape and texture.
- Add 1/2 teaspoon red pepper flakes for a spicy kick or a squeeze of lemon juice for brightness.
- Either portobello mushrooms or zucchini can replace shrimp for a vegetarian option that retains hearty texture.
- If you want to adjust the servings, use 12 oz spaghetti and 1 pound shrimp for larger portions.
Did you make this recipe? Scroll down to leave a star rating and review!
Pasta Aglio Cacio e Pepe with Shrimp
A delightful blend of spaghetti, garlic, shrimp, and pecorino romano, this dish is both flavorful and satisfying.
Equipment
- Large skillet
- Large pot
- Measuring cup
- Small bowl
Ingredients
- 8 oz spaghetti half pound
- 6 large cloves garlic crushed and roughly chopped or sliced
- 1 tsp freshly ground black pepper
- 3-4 tablespoons olive oil (45-60 ml)
- 2 tablespoons butter (30 g)
- 1 cup pecorino romano plus more for serving
- 2 tablespoons coarse sea salt for seasoning the pasta water
- ½ pound extra large shrimp thawed or fresh (tails removed)
- 1 tablespoon kosher salt (1 teaspoon if using fine sea or table salt)
- 1 tablespoon sugar (12 g)
- 1 tsp orange or lemon zest
- crushed red pepper optional
- 1 tablespoon lemon juice (15 ml)
- fresh parsley optional garnish
- toasted breadcrumbs optional garnish
Instructions
- Start by boiling water seasoned with coarse sea salt. Once it’s bubbling away, toss in the spaghetti and cook until it’s al dente, about 8 to 10 minutes or until it feels firm yet tender to the bite. Do not forget to save a cup of pasta water before draining; it helps the sauce stick later on.
- Heat olive oil and butter in a large skillet over medium heat. Add the garlic and let it sizzle until it’s fragrant and just turning golden, giving your kitchen that amazing aroma. Remember to keep stirring to avoid burning, as burnt garlic can spoil the dish.
- Add the shrimp to the skillet, season with kosher salt and freshly ground black pepper. Cook until they turn pink and opaque, typically just 1 to 2 minutes per side. You will want to avoid overcooking; rubbery shrimp are a bummer and tough to chew.
- Stir in the lemon or orange zest along with a tablespoon of sugar to balance the flavors. You will notice the citrus aroma intermingling with the garlic, which is delightful. Just be careful not to skip the sugar, as it can help enhance the other flavors nicely.
- Add the drained spaghetti directly into the skillet with the garlic and shrimp. Pour in some reserved pasta water bit by bit until you achieve a creamy consistency. This gives life to your dish and makes sure all those flavors coat the pasta. A common mistake is not adding enough liquid, so keep an eye on the texture.
- Sprinkle in the pecorino romano while tossing everything together. You will see it melt and create a luscious sauce. If it looks too thick, just add a splash more of the reserved water until it feels just right. Avoid clumping the cheese by tossing evenly as you mix.
- Add a splash of lemon juice, and toss in some crushed red pepper if you like a kick. Sprinkle with fresh parsley and more cheese if you are feeling fancy. This final touch brings all those delicious flavors together beautifully. Just do not skip the lemon juice; it adds a bright zing to balance the richness of the cheese.
- Plate your cacio e pepe shrimp pasta and if you like, top it with some toasted breadcrumbs for that perfect crunch. Dive in while it is hot to fully enjoy the flavors. Keep an eye on the shrimp while plating; they can cool down quickly and lose their appeal.
Notes
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.
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