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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 mins
| Leave a Comment |
5 from 2 votes
Jump to Recipe 02/13/20 | Updated: 02/13/20 | by Nora
Shrimp Cacio Pepe Pin 1
made it? tap the stars to add your rating!
5 from 2 votes
Yield: 4 servings
Ready In: 45 mins
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.
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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…
Prep Time: 15 mins
Cook Time: 30 mins
Ready In: 45 mins

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.

    Add Your Review

    Nora’s Tips

    • 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!

    More recipe information

    Cuisine: American
    Course: Main Course
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    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

    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.

    More about me →

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