Shrimp Cacio e Pepe
Ingredients
- 1½ quarts water
- ½ tsp salt, divided
- 4 oz whole wheat spaghetti
- ½ lb peeled and deveined, large raw shrimp
- ¼ tsp garlic powder
- 1 tsp olive oil
- 1 Tbsp butter
- ¼ tsp pepper
- ½ cup freshly grated Parmesan cheese
- ¼ cup arugula
Instructions
- Bring water and ¼ tsp salt to a boil in a large stockpot. Stir in pasta; cook, uncovered, 5 to 7 minutes or until just al dente. Drain, reserving ¼ cup pasta water.
- Meanwhile, season shrimp with garlic powder. Cook shrimp in hot oil in a large skillet over medium heat 3 to 5 minutes or until shrimp turn pink. Transfer shrimp to a small plate; keep warm.
- Melt butter in same skillet over medium heat. Stir in pepper, and cook 1 minute. Slowly whisk in 3 Tbsp pasta water until well blended. Remove from heat, and let stand 3 minutes.
- Stir in 7 Tbsp cheese, pasta, and 1 Tbsp pasta water. Top with shrimp, arugula, and 1 Tbsp cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
474
|
474
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 36 | 36 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 854 | 854 |
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