Cacho-e-pepe with shrimps
1 serving
30 minutes
Shrimp cacio e pepe is an elegant and refined dish inspired by classic Italian pasta. Traditionally, cacio e pepe consists of simple ingredients: pecorino cheese and black pepper. However, the addition of tender shrimp gives it a seafood twist and enriches the flavor. The aromatic blend of black, pink, and green pepper reveals the complexity of spices, creating a mild heat. Chicken broth adds depth to the taste, while butter makes the texture velvety. This version is especially great for seafood lovers looking to try something new.
1
Chop the pepper with a knife.
- Black peppercorns: 2 g
- Pink pepper: 2 g
- Green peppercorns: 2 g
2
Roast the pepper in a dry pan for one minute.
- Black peppercorns: 2 g
- Pink pepper: 2 g
- Green peppercorns: 2 g
3
Pour in chicken broth, bring to a boil, cook for 2 minutes.
- Chicken broth: 50 ml
4
Cut the shrimp.
- Shrimps: 100 g
5
Pour olive oil into the pan and add garlic.
- Olive oil: to taste
- Garlic: 1 clove
6
Fry the shrimp for one minute. Season with salt and pepper to taste.
- Shrimps: 100 g
- Salt: 1 tablespoon
- Black peppercorns: 2 g
- Pink pepper: 2 g
- Green peppercorns: 2 g
7
Grate the cheese on a fine grater.
- Pecorino cheese: 40 g
8
Pour a liter of water into the pot and add a tablespoon of salt.
- Salt: 1 tablespoon
9
Boil the pasta according to the instructions on the package.
- Paste: 70 g
10
Add a spoon of hot water left from the pasta to the cheese.
- Pecorino cheese: 40 g
11
Add the broth with fried pepper there as well.
- Chicken broth: 50 ml
12
Blend everything until smooth.
13
Remove the garlic from the pan with shrimp.
14
Add pasta to the shrimp.
15
Add the prepared sauce to taste. Mix everything. Heat for a minute.
- Pecorino cheese: 40 g
16
Transfer the pasta to a plate and sprinkle with grated cheese.
- Pecorino cheese: 40 g
17
Serve immediately.