Spaghetti Cacio, Pepe e Gamberi (Spaghetti with Pecorino, Black Pepper, and Shrimp)
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Black peppercorns | To taste |
| Pecorino cheese | 200g |
| Shrimp | 12 pieces |
| Lime | 1 |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Pink peppercorns | 6 pieces |
| Yellow onions | ½ |
| Butter | 50g |
| Leek | 70g |
| Garlic | 1 clove |
| Parsley | 6 sprigs |
| White wine | 50g |
Instructions
-
Prepare the Shrimp:
Begin by cleaning the shrimp. Remove the heads and shells, and use a skewer to help remove any remaining bits. Don’t discard the shells, as they will be essential for making a flavorful stock. Set the shrimp aside. -
-
Make the Shrimp Stock:
In a saucepan, heat a bit of olive oil and butter over medium heat. Add the leek (thinly sliced), and sauté for a couple of minutes until softened. Then, add the shrimp shells and carcasses. Let these ingredients cook for another minute to release their flavors.
Next, pour in the white wine to deglaze the pan. Allow the alcohol to evaporate for a minute or two. Add enough water to completely cover the shrimp shells. Sprinkle in a few sprigs of parsley and a pinch of salt (but be careful not to over-salt, as the stock will already be quite savory). Let the stock simmer gently for at least 60 minutes, skimming off any foam that forms on the surface. After an hour, strain the stock through a fine-mesh sieve, discarding the solids. The result should be a rich shrimp stock. -
Season the Shrimp:
While the stock is cooking, take the shrimp and chop them roughly. Transfer them to a bowl, and season with the zest and juice of the lime, a pinch of salt, and a drizzle of olive oil. Add the crushed pink peppercorns. Mix well, cover the bowl with plastic wrap, and refrigerate while you prepare the rest of the dish. -
Prepare the Black Pepper:
For the black pepper, crush the peppercorns coarsely using a mortar and pestle or the side of a knife. This will release the full aroma of the pepper, enhancing the flavor of your pasta. -
Toast the Black Pepper:
In a large non-stick pan, heat a little olive oil over low heat. Add the freshly crushed black pepper and toast it gently, stirring constantly with a wooden spoon. This step will help bring out the full depth of the pepper’s flavor. After a minute or so, pour in a couple of ladles of the shrimp stock. You should notice bubbles forming, which is due to the starch in the pasta water. -
Cook the Pasta:
Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until it is very al dente, about 1-2 minutes less than the package instructions. Reserve some of the pasta cooking water, then drain the pasta, keeping the water warm. -
Combine the Pasta and Pepper:
Transfer the al dente pasta directly into the pan with the toasted black pepper and stock mixture. Toss the spaghetti in the liquid vigorously with a whisk to help the pasta absorb the flavors and finish cooking in the pepper sauce. -
Add the Pecorino Cream:
Once the pasta is coated and perfectly al dente, turn off the heat and add the Pecorino cream you’ve prepared. Stir everything together to create a creamy sauce that binds with the spaghetti. Be sure to reserve some Pecorino for garnishing later. -
Assemble the Dish:
Form nests of pasta on each plate. Top each serving with a few of the marinated shrimp, a sprinkle of lime zest, and a little more Pecorino. Garnish with chopped fresh parsley, and finish with a dash of freshly cracked black pepper. -
Serve and Enjoy:
Serve your Spaghetti Cacio, Pepe e Gamberi immediately, ensuring that the pasta is perfectly creamy and aromatic. This dish pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc, that will complement the brightness of the lime and the savory shrimp stock.
Tips for Success
- For the shrimp stock, don’t rush the simmering process. The longer it cooks, the richer the flavor will become.
- Make sure to reserve some pasta water before draining, as it helps adjust the consistency of the sauce.
- You can substitute Pecorino with Parmigiano if you prefer a milder flavor.
This recipe combines the classic flavors of Cacio e Pepe with the sweetness and depth of shrimp, creating a fresh and satisfying dish perfect for a special dinner or a weeknight treat. Enjoy the richness of the Pecorino and the gentle heat from the freshly ground pepper, balanced by the citrusy brightness of the lime and shrimp.
