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
sea salt
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.