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.