Cacio e Pepe with Kauai shrimp
Flame-grilled Hawaiian ginger-lime marinated Kauai shrimp.
Yield: 4 servings
|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|
|1 1/2 cup||Parmigiano Reggiano (or other fine shredded parmesan)|
|zest of two small lemons (Meyer if possible)|
- 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.