If you’ve ever wondered how to elevate a classic, simple pasta dish with a bright, flavorful twist, you’re in for a real treat. The Cacio e Pepe with Lemon Garlic Butter Shrimp Recipe is everything you want in a comforting, elegant meal that comes together without fuss. Creamy, peppery, and bursting with garlicky shrimp kissed by fresh lemon, this dish offers a delightful balance of zest and richness that feels both indulgent and fresh. Whether you’re cooking for a weeknight dinner or a special occasion, this pasta will quickly become one of your new favorites to impress and enjoy.
Ingredients You’ll Need
Don’t let the simple ingredient list fool you—every item plays a crucial role in creating the delicious harmony of this dish. From the peppery bite of freshly cracked black pepper to the brightness of lemon juice, each component adds its own personality, enhancing the creamy, cheesy base and succulent shrimp beautifully.
- 1 pound spaghetti (linguine or any other long, thin pasta shape you have on hand): The perfect canvas to soak up all those amazing flavors.
- 2 tablespoons unsalted butter: Adds richness and helps carry the flavor of the black pepper into the pasta.
- 1-2 teaspoons freshly cracked black pepper: The star seasoning, giving the dish its signature spicy kick.
- 1 1/4 cups grated parmesan (Romano cheese, OR a mix): Creates the irresistibly creamy, cheesy sauce that coats every strand.
- 3 tablespoons unsalted butter: Used for the shrimp to create that luscious lemon garlic butter sauce.
- 2 cloves garlic (finely minced): Infuses the shrimp with bold aromatic depth.
- 1 pound shrimp (I used raw jumbo Black Tiger): The fresh, sweet seafood element that takes this dish to another level.
- Salt & freshly cracked black pepper: Essential for seasoning both pasta and shrimp to perfection.
- 2 tablespoons white wine (OR water): Adds acidity and helps form the flavorful sauce for the shrimp.
- 1-2 tablespoons lemon juice: Brightens the whole dish with a fresh citrus burst.
- Baby greens, lemon zest, chili flakes, fried garlic: Optional garnishes that add color, texture, and layers of flavor.
How to Make Cacio e Pepe with Lemon Garlic Butter Shrimp Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente, typically about 8 to 10 minutes, depending on your pasta choice. Reserve a cup of pasta water before draining—that starchy water will be your secret weapon to achieving the creamy, luxurious sauce in the next step.
Step 2: Prepare the Cacio e Pepe Sauce
In a large skillet or bowl, melt 2 tablespoons of unsalted butter over medium heat. Add the freshly cracked black pepper and toast it briefly until fragrant, releasing that bold, peppery aroma that defines cacio e pepe. Stir in the cooked pasta along with about half a cup of the reserved pasta water and the grated cheese, tossing quickly and vigorously to create a smooth, creamy sauce that coats every strand beautifully. If needed, add more pasta water little by little to get the perfect sauce consistency.
Step 3: Make the Lemon Garlic Butter Shrimp
In a separate skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the finely minced garlic and sauté until fragrant but not browned, about 30 seconds. Add the shrimp seasoned with salt and freshly cracked black pepper, cooking until they turn pink and opaque, around 2-3 minutes per side. Pour in the white wine (or water) and let it reduce slightly, then stir in the lemon juice to create a zesty, buttery sauce that perfectly complements the peppery pasta.
Step 4: Combine and Toss
Transfer the shrimp and its flavorful lemon garlic butter sauce into the skillet with the pasta. Give everything a gentle toss to combine, making sure every bite is bursting with cheesy, peppery pasta and tender, bright shrimp. Adjust seasoning with salt, pepper, or lemon juice as needed, and you’re ready to serve!
How to Serve Cacio e Pepe with Lemon Garlic Butter Shrimp Recipe
Garnishes
Fresh garnishes make a big difference to the final presentation and flavor boost. Sprinkle some lemon zest for an extra citrus punch, add baby greens for a touch of color and fresh bite, scatter chili flakes if you like a bit of heat, or even crisp fried garlic for an irresistible crunch that echoes the garlic butter sauce.
Side Dishes
This dish is wonderfully satisfying on its own but pairs beautifully with a crisp green salad dressed in simple vinaigrette to cut through the richness. Crusty garlic bread or a warm baguette is perfect for mopping up every last bit of that luscious sauce. Roasted or steamed seasonal vegetables also provide a nice fresh contrast and keep things balanced.
Creative Ways to Present
Serve the pasta twisted elegantly onto each plate using tongs for a more restaurant-worthy look. Add a lemon wedge on the side for guests to customize their citrus zing. You could also serve the shrimp stacked on top of the pasta, letting those buttery, garlicky juices drip down into the cacio e pepe, creating an irresistibly inviting dish that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container placed in the refrigerator. The pasta will thicken as the cheese sauce firms up, but you can loosen it back to creamy perfection with a splash of warm water or broth before reheating.
Freezing
This dish is best enjoyed fresh, but if you need to freeze it, store the pasta and shrimp separately for best results. The shrimp may lose some texture upon thawing, so freezing is only recommended if absolutely necessary. Use airtight containers or freezer bags and consume within 1 month.
Reheating
To reheat, gently warm the pasta and shrimp in a skillet over low heat, adding a little water or broth to revive the creamy sauce. Avoid microwaving at high heat, which can dry out the shrimp and make the pasta rubbery. Stir frequently and warm just until everything is heated through.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While spaghetti is a classic choice for cacio e pepe, feel free to use linguine, fettuccine, or any long, thin pasta shape you have. The key is that the pasta holds the sauce well and complements the shrimp.
Is it okay to use pre-cooked shrimp?
For the best flavor and texture, raw shrimp cooked fresh in the lemon garlic butter is preferable. Pre-cooked shrimp can become rubbery if reheated, so if you must use them, add at the end just to warm through gently.
How spicy is the black pepper in this dish?
The freshly cracked black pepper provides a noticeable, lively spice, but it’s not overpowering. You can adjust the amount to your taste—start with 1 teaspoon if you prefer milder heat and go up to 2 teaspoons for more punch.
Can I make this recipe dairy-free?
Traditional cacio e pepe relies on cheese and butter, but you could experiment with dairy-free butter substitutes and nutritional yeast to mimic the cheesy flavor. The texture and creaminess might differ, but you’ll still enjoy a flavorful dish.
What’s the best way to get the sauce creamy and smooth?
Using reserved pasta water is crucial here. The starch in the water combines with the cheese and butter to create a silky sauce. Toss the pasta vigorously when mixing in the cheese to prevent clumping and achieve that signature creamy coating.
Final Thoughts
This Cacio e Pepe with Lemon Garlic Butter Shrimp Recipe is a true celebration of bold flavors and simple ingredients working in perfect harmony. It’s a dish that feels fancy but is surprisingly easy to prepare, making it a brilliant choice to treat yourself or impress guests. I hope you have as much fun cooking and enjoying it as I do sharing it—go on, whip it up and savor every joyful bite!
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Cacio e Pepe with Lemon Garlic Butter Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Cacio e Pepe paired with Lemon Garlic Butter Shrimp is a perfect blend of classic Italian flavors and fresh seafood indulgence. The creamy, peppery pasta contrasts beautifully with succulent shrimp sautéed in a zesty lemon garlic butter sauce, making a comforting yet elegant dish that’s quick and easy to prepare for a satisfying weeknight meal.
Ingredients
Pasta and Sauce
- 1 pound spaghetti (linguine or any other long, thin pasta shape)
- 2 tablespoons unsalted butter
- 1–2 teaspoons freshly cracked black pepper
- 1 1/4 cups grated parmesan cheese (Romano cheese or a mix)
Lemon Garlic Butter Shrimp
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 pound raw jumbo Black Tiger shrimp
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons white wine (or water as substitute)
- 1–2 tablespoons lemon juice
- Optional garnishes: baby greens, lemon zest, chili flakes, fried garlic
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve about a cup of pasta water before draining to use in the sauce.
- Prepare the Cacio e Pepe sauce: In a large bowl, mix the grated parmesan cheese with the freshly cracked black pepper and 2 tablespoons of unsalted butter. Slowly add some reserved pasta water to create a creamy sauce, stirring constantly to coat the pasta evenly once mixed.
- Make the Lemon Garlic Butter Shrimp: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the finely minced garlic and sauté for about 1 minute until fragrant. Add the raw jumbo shrimp, season with salt and freshly cracked black pepper, and cook for 2-3 minutes per side until pink and opaque. Pour in 2 tablespoons of white wine (or water) and add 1-2 tablespoons of lemon juice, letting it simmer for a minute to meld flavors.
- Combine and serve: Toss the cooked pasta with the Cacio e Pepe sauce, then top with the lemon garlic butter shrimp. Garnish with baby greens, lemon zest, chili flakes, or fried garlic as desired. Serve immediately while hot and flavorful.
Notes
- Reserve some pasta water before draining to adjust the sauce consistency as desired.
- Adjust black pepper amount according to your spice tolerance for the classic peppery kick.
- White wine can be substituted with water if preferred or unavailable.
- Use fresh lemon juice for the best bright flavor in the shrimp sauce.
- Garnishes like baby greens or fried garlic add extra texture and freshness but are optional.
- To keep shrimp tender and juicy, avoid overcooking; remove from heat as soon as they turn opaque and pink.
