Cacio e Pepe with Kauai shrimp
Bring six quarts of generously salted water to a boil and cook pasta al dente. Reserve 1 cup of pasta water after 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.
Wipe out 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.