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Home / Recipes / Dinner / Pasta / Cacio e Pepe with Lemon Garlic Butter Shrimp

Cacio e Pepe with Lemon Garlic Butter Shrimp

45 minutes mins
| Leave a Comment |
5 from 6 votes
Jump to Recipe 02/13/20 | Updated: 01/16/24 | by Nora
Shrimp Cacio Pepe Pin 1

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Cacio e Pepe with Lemon Garlic Butter Shrimp

If you're looking for a simple but special dinner recipe, try adding Lemon Garlic Butter Shrimp to some creamy Cacio e Pepe pasta! This meal is perfect for a date night in (Valentine's Day!), or to surprise guests with a delicious meal.
Recipe by Nora from Savory Nothings
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5 from 6 votes
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Recipe details

Prep 15 minutes mins
Cook 30 minutes mins
Total 45 minutes mins
Servings 4 servings

Ingredients
 

For the Pasta:

  • 1 pound spaghetti linguine or any other long, thin pasta shape you have on hand
  • 2 tablespoons unsalted butter
  • 1-2 teaspoons freshly cracked black pepper
  • 1 ¼ cups grated parmesan Romano cheese, OR a mix

For the Shrimp:

  • 3 tablespoons unsalted butter
  • 2 cloves garlic finely minced
  • 1 pound shrimp I used raw jumbo Black Tiger
  • salt & freshly cracked black pepper
  • 2 tablespoons white wine OR water
  • 1-2 tablespoons lemon juice

To Serve:

  • baby greens, lemon zest, chili flakes, fried garlic…

Instructions
 

Cook pasta:

  • Cook pasta according to package directions. Right before draining, reserve 1 cup of pasta cooking water!! Drain the rest.

Cook Shrimp:

  • While the pasta is cooking, melt ½ tablespoon butter in the same pan as cooking the garlic (no need to clean it) over medium-high heat. Add the 2 cloves minced garlic and cook until fragrant, around 30-60 seconds.
  • Season the shrimp with salt and pepper, then add to the garlic in the pan and cook for 2 minutes per side.
  • Add the other ½ tablespoon butter and the white wine. Cook, tossing from time to time, until shrimp has cooked through (do not overcook!).
  • Take off the heat, season with lemon juice, salt and pepper to taste and set aside on a warmed plate tented with aluminum foil.

Finish Pasta:

  • Melt 1 more tablespoons butter in the same pan (again, please don’t clean it!). Add the pepper and cook 30-60 seconds, until fragrant.
  • Add half of the reserved pasta cooking water to the skillet and bring to a simmer. Toss in the cooked pasta and 1 more tablespoon butter until melted.
  • Reduce the heat to low and toss in the cheese until melted. Toss in baby greens (if using), adding more pasta water if the sauce seems too dry.
  • Serve the pasta topped with shrimp, lemon zest, chili flakes and fried garlic, if you like.

Notes

  • Make sure to use LOW heat when adding the cheese, otherwise the sauce could split.
  • to make fried garlic, slice 4 cloves garlic very thinly and brown them over medium-high heat in a little oil in a single layer in a skillet for 30 seconds per side. Remove to a plate lined with kitchen paper, then serve over the pasta.
  • If you don’t want to use shrimp, you can also use diced chicken breast instead.
  • If you accidentally forget to save your 1 cup of pasta cooking water when you drain the spaghetti, try using half and half and some extra salt instead. It will be even creamier!
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American
top down view on shrimp fried in a skillet
close up photo of shrimp on pasta
pulling up spaghetti with a fork and spoon from a plate
top down close up of cacio e Pepe pasta

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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