Cacio e Pepe with Shrimp
a quick weeknight dinner or side option with just 4 ingredients
Ingredients
- 1 16 ounce package dried pasta Bucatini or Spaghetti
- 4 tablespoons unsalted butter
- 1 cup finely grated Pecorino Romano plus more for serving
- 1 teaspoon cracked black pepper
- 24 pieces extra large Shrimp peeled and deveined optional- 6 per person
Instructions
- fill a large pot with water and season with salt. Bring it to a boil over high heat. Once boiling add the pasta, stirring occasionally until the pasta is al dente, 6-8 minutes.
- If you drain the pasta reserve a cup or so of the pasta water. Or remove the pasta to a large skillet and place over low heat.
- add pasta water and the butter, toss together until the butter just melts.
- add the grated cheese and black pepper and continue to toss together until the cheese melts and a creamy sauce forms.
- Add to plate or bowl and top with more grated cheese just before serving.