Italian Chefs BREAK the Rules! How to Make CACIO e PEPE Pasta with a Twist

This is a big deal. I have officially strayed from tradition with the famous classic Roman pasta dish, Cacio e Pepe. Thanks to Italian @ChefMaxMariola 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!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/cacio-e-pepe-with-shrimp/

#cacioepepe #pasta #vincenzosplate

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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

METHOD:
1. 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.
2. Check the recommended cooking instructions on the pasta packet and cook the pasta 2 -3 minutes less.
3. 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.
4. 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).
5. Finely chop the peeled and deveined shrimp and place them in a small bowl.
6. 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.
7. Put the pan back on medium-high heat, add the ground pepper along with 1 ladle of pasta water.
8. Once the pasta is ready use tongs to transfer it from the pot directly into the pan with the pepper, allow it to simmer.
9. 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.
10. 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.

Keep reading the recipe on: https://www.vincenzosplate.com/cacio-e-pepe-with-shrimp/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Cacio e Pepe with Shrimp
0:29 Ingredients for Cacio e Pepe with Shrimp
1:38 How to Make Cacio e Pepe with Shrimp
2:57 Making Shrimp Tartar
4:50 Combining Pasta and Cacio e Pepe Cream
7:42 How to Serve Cacio e Pepe with Shrimp Pasta
8:28 Time to Eat Cacio e Pepe with Shrimp Pasta, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).