Shrimp & Scallop ‘cacio E Pepe’ Recipe
seared shellfish, tiny tomatoes, saucy spaghetti cacio e pepe
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Ingredients
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Ingredients
Method
Directions
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Prepare the Shellfish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp and scallops with salt and black pepper. Add the shellfish to the skillet and sear for about 2-3 minutes on each side until cooked through. Remove from skillet and set aside.
Sauté the Tomatoes
In the same skillet, add the remaining tablespoon of olive oil. Add the cherry tomatoes and sauté for 3-4 minutes until they are soft and blistered.
Combine Everything
Add the drained spaghetti to the skillet with the tomatoes. Pour in the reserved pasta water, and sprinkle in the Pecorino Romano cheese and black pepper. Toss everything together until well combined and creamy.
Serve
Garnish with fresh parsley and serve immediately.