Cacio e Pepe with Garlicky Sautéed Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Roman pasta dish with spaghetti tossed in a creamy pecorino and black pepper sauce, topped with plump sautéed shrimp and garlic. Rich, peppery, and elegant enough for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- Zest of 1 small lemon (plus 2 tablespoons freshly squeezed juice)
- 18 to 24 large shrimp (about 3/4 pound, peeled and deveined)
- 1 pound spaghetti
- 4 ounces Pecorino Romano (finely grated)
- Minced parsley leaves (for garnish (optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1142mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 190mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.