Cacio e Pepe with Kauai shrimp
Description
Flame-grilled Hawaiian ginger-lime marinated Kauai shrimp.
Summary
Yield: 4 servings
Ingredients
| 2 lbs | kauai shrimp (thawed peeled, heads removed and deveined) |
| 1 lb | linguini (spaghetti or bucatini works too) |
| 1/4 cup | olive oil |
| 8 tbsp (1 stick) | butter |
| fresh ground black pepper | |
| sea salt | |
| 1 1/2 cup | Parmigiano Reggiano (or other fine shredded parmesan) |
| zest of two small lemons (Meyer if possible) |
Instructions
- Bring six quarts of generously salted water to a boil and cook pasta al dente. Reserve 1 cup of pasta water after the pasta is drained and set aside. In a twelve-inch nonstick skillet heat ½ of the olive oil over medium-high heat add the shrimp and sauté until done. (You could sauté shrimp with garlic if you want) remove shrimp and set aside.
- Wipeout pan and heat remaining olive oil until it begins to smoke, add cooked pasta and toss with tongs in hot oil then add pasta water, pepper, butter and 1 cup of the cheese, toss. Add salt to taste, serve in pasta bowls and top with remaining cheese, shrimp and lemon zest.