I’ve made shrimp cacio e pepe for years, and it’s a simple mix of creamy cheese, black pepper, and succulent shrimp that I turn to when dinner needs a fast, satisfying lift (even if I forgot to plan).
I used to end up with clumpy cheese sauce and overcooked shrimp on my rush evenings. I was relieved this Shrimp Scampi twist solves so I can stir up creamy noodles with firm shrimp. I learned to grind pepper fresh.
This recipe works because the starchy pasta water mingles with grated cheese for a velvety sauce, and shrimp cooks right in those pan juices. In about 40 minutes, you’ll have hot noodles that smell like garlic and pepper, ready to serve.
If you want another quick seafood pasta, try Quick Tuna Spaghetti with Capers.
Why You Will Love This Recipe
- Pepper-kissed cream sauce Freshly toasted peppercorns ground and whisked with Pecorino and 1/3 cup pasta water create a silky sauce that clings to each strand.
- Bright lemon accents A splash of lemon juice and zest cuts through the cheese’s saltiness, adding a fresh tang that wakes up both shrimp and pasta in seconds.
- Fast midweek meal From boiling spaghetti to plating, shrimp cacio e pepe wraps up in about 40 minutes, so you’ve got dinner ready on hectic evenings.
- Hands-on sauce work Vigorous stirring for about 2 minutes turns cheese and starchy water into a smooth coating, so you master simple technique every time you cook.
Ingredient Notes
- Shrimp: pick large wild or sustainably farmed shrimp in shells, thaw frozen in cold water, peel and devein before cooking for good results.
- Spaghetti: use spaghetti or spaghettini, cook al dente in slightly less water for extra starchy pasta water to help sauce bind.
- Pecorino Romano cheese: grate aged sheep’s milk Pecorino, brands like Fulvi or Locatelli, so it stays light and combines smoothly with pasta water.
- Extra virgin olive oil: pick a good Italian oil, such as Nocellara, to gently sauté garlic and shrimp without overpowering their flavors.
- Garlic clove: mince one garlic clove, adding it early in the pan for a milder, aromatic sauce base without burning risks.
- Black peppercorns: toast whole peppercorns in a dry pan, then coarsely grind for bold heat and texture that defines cacio e pepe sauce.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If using frozen shrimp, put 18 to 24 large shrimp in a sealed bag in cold water for 30 minutes before peeling.
- If pepper seems dull, toast 1 tablespoon peppercorns over medium-high heat for 2 to 3 minutes before grinding.
- When boiling pasta, fill pot with enough water to submerge the pasta for extra starch as it cooks.
- When dressing pasta, reserve 1 1/2 cups pasta water. For each 1/3 of the cheese, add 1/3 cup water and stir vigorously to keep sauce smooth.
- If pan sauce seems too thin after removing shrimp, raise heat to medium-high for 30 to 60 seconds to thicken juices before dressing pasta.
Serving Suggestions
- Serve shrimp cacio e pepe with Lemon Lettuce Salad. Toss lettuce with lemon juice. Add parmesan. Drizzle olive oil. Season salt.
- Serve Roasted Green Beans alongside shrimp cacio e pepe. Toss beans with olive oil and garlic. Add almonds. Roast. Season salt and pepper.
- Serve Roasted Broccoli with shrimp cacio e pepe. Toss broccoli with oil and garlic. Roast. Season salt and pepper. Add lemon zest before serving.
Storage Guidelines
- AIRTIGHT CONTAINER: Transfer cooled shrimp cacio e pepe to an airtight container. Refrigerate at 40°F for up to 2 days. Stir to recombine sauce.
- FREEZER CONTAINER: Portion cooled pasta into a freezer container. Freeze at 0°F for up to 3 months. Thaw overnight in fridge. Stir before serving.
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Cacio e Pepe with Shrimp
This savory shrimp pasta—a clever mash-up between cheesy-peppery Cacio e Pepe and garlicky-lemony Shrimp Scampi—does just that with delicious results.
Ingredients
- 2 teaspoons kosher salt for the pasta water plus 1/2 teaspoon for the shrimp
- 1 tablespoon whole black peppercorns
- 3 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 3 tablespoons dry white wine or dry vermouth
- 1 lemon zest of small lemon plus 2 tablespoons freshly squeezed juice
- 18 to 24 pieces large shrimp about 3/4 pound, peeled and deveined
- 1 pound spaghetti
- 4 ounces Pecorino Romano finely grated
- parsley leaves for garnish (optional)
Instructions
- If you have frozen shrimp, place them in a zip-top bag into a bowl of cold water under a weight for about 30 minutes to thaw. Twist off the head, peel away the shell (you can leave the tail on), and run a paring knife along the back to remove any black vein.
- Fill a pot with enough water to cover the pasta but slightly less than usual and set it over high heat. When it boils, stir in two teaspoons salt. While you’re waiting, set a large skillet over medium-high heat, add one tablespoon peppercorns, and shake the pan for two to three minutes until the pepper darkens and smells fragrant. Let them cool, then grind to a coarse mix in a mortar or spice grinder and return them to the skillet.
- Mince one garlic clove, zest one lemon, and squeeze two tablespoons lemon juice. Having these ready keeps the cooking flowing smoothly.
- Add one pound pasta to the boiling water, lower the heat to medium-high, and cook until al dente according to the package. Before you drain it, scoop out one and a half cups of pasta water, then drain the pasta and set it aside.
- Return the pepper skillet to medium-low and pour in three tablespoons olive oil. Add the garlic and stir for two minutes until it sizzles. Raise the heat to medium, add the wine, lemon juice, and zest, and let it bubble for about a minute. Nestle the shrimp into the pan and cook two to three minutes per side until opaque. Transfer the shrimp with tongs to a bowl and cover. Turn the heat under the skillet to medium-high for 30 to 60 seconds to thicken the juices, then turn off the heat and cover the pan.
- Return the drained pasta to the skillet with the pan juices. Pour in one-third cup of the reserved pasta water and use tongs to toss the noodles. Sprinkle in one-third of the cheese and two teaspoons crushed pepper, add a splash of water, and stir vigorously. Add another third of the cheese and another splash of water, stirring until the sauce becomes smooth and creamy. If it seems too thick, add more pasta water a splash at a time.
- Divide the pasta among bowls, top each with the remaining cheese and three to four shrimp. Finish with a pinch of pepper and a scattering of parsley if you like.
Notes
- If using frozen shrimp, put 18 to 24 large shrimp in a sealed bag in cold water for 30 minutes before peeling.
- If pepper seems dull, toast 1 tablespoon peppercorns over medium-high heat for 2 to 3 minutes before grinding.
- When boiling pasta, fill pot with enough water to submerge the pasta for extra starch as it cooks.
- When dressing pasta, reserve 1 1/2 cups pasta water. For each 1/3 of the cheese, add 1/3 cup water and stir vigorously to keep sauce smooth.
- If pan sauce seems too thin after removing shrimp, raise heat to medium-high for 30 to 60 seconds to thicken juices before dressing pasta.
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