Cacio e Pepper Pasta with Seafood

Saturday, March 3, 2012
Cacio e Pepper Pasta with Seafood is a simple pasta dish with a lot cheese and black pepper.

This cheesy and creamy Seafood Cacio e Pepe with scallops and shrimp is the perfect weeknight dish that every seafood fan absolutely will go nuts over.

Pecorino Romano cheese, black pepper, and a little cream with any pasta you prefer is the star of this plate and with the addition of any seafood, this can be a new variation every time you make it!

This seafood creamy sauce can top just about anything from spinach, rice, and even mashed potatoes, you just need a little creativity and make whatever your family enjoys and you can create a wonderful meal made in minutes.

If you love easy meals, you found the right one and it's even delicious enough and elegant for hosting a dinner party.

Our simple step-by-step ingredients will have this on your tables in no time and with ease just scroll to the bottom of the page to print it out.


this is linguine pasta with scallops and shrimp in a cream sauce





Step by Step

  1. boil the pasta to package instructions in salt water
  2. melt the butter and add oil
  3. add reserved pasta water bring to a boil then add the cream, seasoning, simmer
  4. stir in the pasta
  5. saute the shrimp and scallops in another pan
  6. toast the bread crumbs
  7. place the shrimp/scallops on top of the linguine with the toasted breadcrumbs


butter and pasta water


Other Seafood Substitutions 

  • smoked salmon
  • Mahi-mahi
  • haddock
  • crab meat or lobster
  • cod
  • halibut
  • flounder


shrimp and scallops with black pepper and cheese


Tips

  • remember to save pasta water and add more if it gets too thick
  • shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
  • add red pepper flakes as a garnish if you would like a spicier sauce
  • any kind of seafood can be substituted
  • cook any kind of pasta you like or rice
  • spinach can be used as a substitute instead for pasta or rice
  • sauteed vegetables can be used instead for pasta or rice



scallops and shrimp sauteed


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Easy Meals



This light seafood dish is perfect for topping pasta, rice, or even steamed vegetables.


If you love super easy meals, this one is loaded with flavors and very simple to make!


Let us know how you like our version of this recipe in the comments!


Cacio e Pepper Pasta with Seafood

Cacio e Pepper Pasta with Seafood

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A creamy seafood sauce made with Pecorino Romano grated cheese scallops and shrimp over linguine pasta.

Ingredients

  • 1 pound of linguine pasta cooked al dente to pasta instructions drained
  • Note: save 1 - 1/2 cups of pasta water
  • 2 tablespoons finely minced fresh garlic
  • 1 teaspoon granulated garlic powder
  • 4 tablespoons butter divided
  • 4 tablespoons olive oil divided
  • 1 tablespoon freshly cracked black pepper
  • 1/4 cup heavy cream
  • 1 cup grated Pecorino Romano cheese off a block of cheese
  • 1 pound of sea scallops
  • 1 pound of medium shrimp
  • 1/2 cup Italian flavored breadcrumbs mixed with 2 tablespoons melted butter toasted
  • Garnish: lemon wedges, more grated cheese, red pepper flakes, flat leaf parsley
  • Serve with any pasta, rice, sauteed vegetable medley, sauteed spinach, a side dish of green beans, tomato salad

Instructions

  1. Cook the pasta in salted water and save 1 - 1/2 cups of pasta water and set it aside.
  2. In a large deep frying pan heat this pan on medium for around 2 minutes.
  3. Add the butter, garlic, granulated garlic, salt, and freshly cracked pepper, 2 tablespoons of oil to the pan for around 1 minute.
  4. Add the pasta water and bring that to a boil.
  5. Stir in the cooked pasta, cream, and grated cheese.
  6. Simmer for 3 minutes until the pasta is coated then take this off the heat and set it aside.
  7. Pour that into a pasta bowl and keep warm.
  8. In another clean saute pan on medium-high heat add the rest of the butter and oil and saute the scallops and shrimp.
  9. Keep turning the seafood until starts until scallops start to turn opaque and the shrimp is pink for 3 to 5 minutes
  10. Note: To toast breadcrumbs either toast in a small frying pan or place on a microwave-proof plate for 2 minutes until crispy looking.
  11. To serve:
  12. Place the seafood on top of the pasta and sprinkle with toasted breadcrumbs.
  13. . Serve immediately with lemon wedges and, if desired, additional cheese.

Notes

Tips

  • remember to save pasta water and add more if it gets too thick
  • shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
  • add red pepper flakes as a garnish if you would like a spicier sauce
  • any kind of seafood can be substituted
  • cook any kind of pasta you like or rice
  • spinach can be used as a substitute instead for pasta or rice
  • sauteed vegetables can be used instead for pasta or rice
  • serve with lemon wedges, more grated cheese, red pepper flakes, green beans salad, tomato salad, or antipasto


Nutrition Facts

Calories

542.24

Fat (grams)

44.95

Sat. Fat (grams)

23.54

Carbs (grams)

5.34

Fiber (grams)

0.48

Net carbs

4.88

Sugar (grams)

0.5

Protein (grams)

30.58

Sodium (milligrams)

811.03

Cholesterol (grams)

239.16
shrimp and scallops with pasta, toasted breadcrumb scallops, and shrimp, Cacio e Pepper Pasta with seafood
seafood recipes, scallop and pasta recipes, creamy seafood sauce recipes, Italian pasta recipes
Italian


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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.

10 comments

  1. This looks amazing! I love scallops and this dish sounds so delicious! It would be perfect for one of those fridays in lent!

    ReplyDelete
  2. I hardly ever see scallops on the menu at seafood restaurants and if they are there, the dish is very lacking in creativity-fried scallops.
    Nice to see scallops prepared with an italian twist and not fried. Someone in the restaurant business needs to take note of this! Thanks for your creative talent on this one, it looks delicious. Enjoy the weekend!

    ReplyDelete
  3. Agree with Tina, very nice to see one baked and not seared,,, lovely sounding tastes...

    ReplyDelete
  4. lovely preparation of scallops looks wonderful

    ReplyDelete
  5. I love baked scallops. This dish looks really good. Beats seared scallops anytime.

    ReplyDelete
  6. I can devour this recipe with scallops..I can smell from the screen!

    All the best,

    Gera

    ReplyDelete
  7. I can devour this recipe with scallops...I can smell from the screen!

    All the best,

    Gera

    ReplyDelete
  8. I can devour this recipe with scallops...I can smell from the screen!

    All the best,

    Gera

    ReplyDelete
  9. We love scallops! This looks divine. xo

    ReplyDelete
  10. Such a beautiful and comforting meal. I would love this for dinner tonight. The scallops are a perfect addition ^_^

    ReplyDelete

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