Spicy shrimp fettuccini: Elevate cacio e pepe with spice and shrimp

Name: Spicy shrimp fettuccini: Elevate cacio e pepe with spice and shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp salt; 1 lb fettuccine; 1 cup unsalted butter, cut into pieces; 8 oz Romano cheese, freshly grated; 1 lb small shrimp; ¼ tsp freshly ground black pepper; ⅛ tsp cayenne pepper; 1 tsp dry rub seasoning; ½ unit lemon, juiced; unit Louisiana hot sauce, to taste; 1 tbsp fresh parsley, chopped; 2 tbsp paprika; 2 tbsp kosher salt; 1 tbsp black pepper; 1 tbsp onion powder; 2 tbsp garlic powder; 1 tbsp cayenne pepper; 1 tbsp dried oregano; 1 tbsp dried thyme

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About this recipe

If you love shrimp, spice and cacio e pepe, you’ll definitely enjoy David Moss’s recipe for spicy shrimp fettuccini.

Making cacio e pepe is a lot simpler than you might think: Place pats of butter in a warm skillet, before adding cooked fettuccine, Romano cheese and pasta water, lifting and folding the pasta until a sauce is formed. Then season with various add-ins, including Moss’s signature dry rub seasoning, and add in cooked shrimp.

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Moss took inspiration from New Orleans for this recipe, incorporating cayenne pepper and Louisiana hot sauce.

COOK MODE Keep Screen Awake

Dry Rub Seasoning

2 tbsp paprika
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp onion powder
2 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions

Spicy Shrimp Fettuccini

Preheat oven to 185 degrees Fahrenheit and place a large skillet or heat-proof dish inside to warm.
Cook shrimp in boiling water for 45 seconds, then drain and set aside.
TIP: Do not overcook the shrimp to keep them tender.
Bring a pot of salted water to a boil, cook fettuccine according to package directions, and reserve at least 1 cup of pasta water.
Remove the warm skillet from the oven and distribute butter pieces evenly.
Add cooked pasta on top of the butter and toss.
Quickly add grated Romano cheese and toss continuously.
TIP: Work quickly to help emulsify the sauce.
Add about ½ cup pasta water while lifting and folding the pasta until a sauce forms.
TIP: Avoid stirring; lifting and folding creates a creamier sauce.
Continue adding pasta water as needed until the sauce reaches desired consistency.
Add shrimp, black pepper, cayenne and dry rub seasoning, then mix gently.
Finish with lemon juice, hot sauce and parsley before serving.
TIP: Adjust spice level with hot sauce to taste.

Dry Rub Seasoning

Combine all spices in a bowl until evenly mixed.
Store leftover seasoning in a sealed container for future use.
TIP: Keep in a cool, dry place to maintain freshness.