Cacio e Pepe with Sauteed Shrimp

Name: Cacio e Pepe with Sauteed Shrimp
Total time: 25 min
Ingredients: 8 ounces uncooked linguini; 2 tablespoons plus 1/2 tsp. kosher salt, divided; ¼ cup unsalted butter, divided; 1 pound peeled and deveined raw medium shrimp; 3 garlic cloves, finely minced; 3 ounces Grana Padano cheese, grated (about 3/4 cup); 2 teaspoons freshly cracked black pepper, plus more for garnish; 1 ounce pecorino Romano cheese, grated (about 1/4 cup); 1 teaspoon Meyer lemon zest plus 2 Tbsp. fresh juice

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Total: 25 minutes

Servings: 6

Author : Robby Melvin

Ingredients

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8 ounces uncooked linguini2 tablespoons plus 1/2 tsp. kosher salt, divided¼ cup unsalted butter, divided1 pound peeled and deveined raw medium shrimp3 garlic cloves, finely minced3 ounces Grana Padano cheese, grated (about 3/4 cup)2 teaspoons freshly cracked black pepper, plus more for garnish1 ounce pecorino Romano cheese, grated (about 1/4 cup)1 teaspoon Meyer lemon zest plus 2 Tbsp. fresh juice

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Instructions

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Step 1

Cook pasta according to package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 1/2 cups cooking water.

Step 2

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are pink, about 3 minutes. Add garlic, and cook, stirring often, 1 minute. Remove shrimp mixture, reserving drippings in skillet.

Step 3

Add 1 cup of the reserved cooking water and remaining 2 tablespoons butter to skillet, and bring to a boil over high. Reduce heat to low; stir in Grana Padano and cracked black pepper. Cook, stirring often, until cheese melts and sauce thickens, about 1 minute.

Step 4

Add cooked pasta and shrimp mixture, and toss to coat, adding remaining 1/2 cup pasta water as needed for desired consistency. Remove from heat; add pecorino, zest, and juice, and stir until combined. Divide evenly among 6 bowls. Sprinkle with remaining 1/2 teaspoon salt, and garnish with cracked black pepper. Serve immediately.