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
Scale
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.
