Italian Chefs BREAK the Rules! How to Make Cacio e Pepe with Shrimp Pasta Like a Roman Chef
This is a big deal. I have officially strayed from tradition with the famous classic Roman pasta dish, Cacio e Pepe. Thanks to Italian Chef Max Mariola, this innovative twist combines shrimp, lime and all the OG ingredients of a Cacio e Pepe to create a creamy shrimp pasta recipe that is shocking and irresistible all at once.
The combination of al dente pasta with salty Pecorino, freshly ground toasted pepper, and a topping of tender shrimp tartare with a hint of citrus creates a dish that breaks all the rules for all the right reasons. Did I mention it’s so creamy, even without heavy cream?
To make this Creamy Shrimp Pasta dish, we toast the peppercorns whole then crush them down for added aroma. The biggest contrast comes from the briny shrimp that pairs perfectly with the sharp, salty cheese and this freshly ground pepper. Skeptical? So was I, then, I tasted it and it makes complete sense!
Watch how to make CACIO E PEPE Pasta Like a Roman Chef (With Shrimps and Lime)
This pasta is so creamy, you won’t believe there’s no cream!
Vincenzo’s Tips
Choose Wisely
You can use any long form pasta you like for this recipe like fettuccine or linguine. However, in this version, we used Spaghettoni Quadrati. Always be sure to choose high-quality pasta for the best texture and flavor.
The Best Zest
Feel free to swap in any citrus you like. While this recipe uses lime and orange, lemon zest or lemon juice is a great alternative, and if you can find bergamot, it’s worth a try for its unique flavor.
Shrimp on!
To save time and ensure the freshest taste, peel and devein your shrimp in advance. Store them in the fridge until you’re ready to cook your Creamy Shrimp Pasta.
EVOO-lution of Flavor
For the best results, choose high-quality extra virgin olive oil (EVOO) from regions like Sicily, Sardinia, Tuscany, Puglia, Liguria, or Calabria. Not only does this ensure quality, but it will also add depth and richness to your dish.
Salt? Not This Time
No extra salt needed here—just use it for boiling the pasta. The shrimp and pecorino provide all the seasoning you need.
10 seconds’ rule
After turning off the stove, count to 10 before adding the pecorino cheese. This helps prevent the cheese from clumping and ensures a smooth, creamy sauce. Additionally, you can also remove the pan from the stove top to ensure it is less likely to be near heat and impact the texture.
How to serve Creamy Shrimp Pasta
Using tongs, twirl the spaghetti into a neat mound on a large, flat plate. Spoon the creamy sauce over the pasta. Finally, finish with a generous spoonful of the shrimp tartare placed gently on top. Drizzle a final touch of extra virgin olive oil (EVOO) on top of each portion.
Creamy Shrimp Pasta
Print Recipe
Equipment
- Large-sized pot
- Large-sized pan
- Plastic bag/ zip loc
- Burger press or meat mallet (optional)
- Ladle
- knife
- Chopping-board
- Small bowl
- Zester
- Spoon
- Tongs
Ingredients
- Salt
- 200 g /7oz Spaghettoni Quadrati
- 20 g /0.7oz black peppercorns
- 100 g /3.5oz fresh raw shrimps, peeled and deveined
- Extra Virgin Olive Oil, EVOO
- 1 Lime
- 1/2 orange
- 90 g / 3.17oz Pecorino Romano grated
- NOTE: This recipe serves 2, assuming 100g of pasta per person and 2-3 shrimp. Use this as a guide depending on how many people you are cooking for. While there is unlikely to be leftovers you want to make sure there is enough for everyone!
Instructions
- Bring a large pot of water to a boil, then and add 1 tablespoon of salt and stir. Allow it to dissolve before adding the pasta.
- Check the recommended cooking instructions on the pasta packet and cook the pasta 2 -3 minutes less.
- While the pasta is cooking, place a large pan over medium heat and black peppercorns. Toast the pepper gently until its aroma is released, then remove the pan from heat.
- Transfer these into a ziplock bag and use a heavy object, like a burger press, to crush the pepper into a coarse texture (crush further if you prefer the pepper more finely ground).
- Finely chop the peeled and deveined shrimp and place them in a small bowl.
- Pour a few servings of extra virgin olive oil (EVOO) over the shrimp and zest both lime and orange directly over the bowl. Mix the shrimp mixture slowly to combine.
- Put the pan back on medium-high heat, add the ground pepper along with 1 ladle of pasta water.
- Once the pasta is ready use tongs to transfer it from the pot directly into the pan with the pepper, allow it to simmer.
- Turn the heat to high and mix the pasta using tongs until well-coated. Make sure there is a small amount of pasta water left in the pan.
- Turn off the heat and wait for 10 seconds. Then, add the grated Pecorino cheese and continue mixing to incorporate it into the pasta, being quick and ensuring there are no clumps. Remove the pan from heat completely to avoid ruining the texture.
- Add 1 more ladle of reserved pasta water and toss the pasta until everything is combined and creamy.
- When serving up each dish, add a generous tablespoon of shrimp tartare on top then drizzle with EVOO for the final touch. Aim for 2-3 shrimp per person depending on your portion sizes so they can mix it through and taste the shrimp with every bite.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
If you’re inspired to try more variations, here is Babish’s no-fail Cacio e Pepe recipe—I tested it myself and it’s a game changer!
And if you’re curious about which EVOO is the best to use for your Cacio e Pepe, I’ve got you covered with my top recommendations.
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