Lower Carb Shrimp Cacio e Pepe
Cacio e Pepe goes well with grilled chicken, salmon, even steak, so feel free to switch out your protein.
As a true carb lover, I get a real sense of thrill when I can have my pasta and eat it too. This entree is savory, peppery, and very satisfying. It’s also wonderful as a side dish. The mix of spaghetti squash and spaghetti noodles is perfect even for the most discerning pasta lovers.
Recipe Card
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsCacio e Pepe goes well with grilled chicken, salmon, even steak, so feel free to switch out your protein.
Ingredients
Spaghetti squash 1/2 squash
Spaghetti noodles 8 oz.
Olive oil 1 tsp.
Butter 3 tbsp, divided
Shrimp, peeled and deveined 1 lb
Salt 1/4 tsp
Black pepper 1/8 tsp + 1/2 tsp, divided
Garlic, chopped 1 clove
Old Bay Seasoning 1/8 tsp
White wine 1/4 cup
Parmesan Cheese, grated 1 cup
Italian Parsley chopped Garnish
Directions
- Preheat oven to 400 degrees
- Cut spaghetti squash in half and rub with 1 tsp. olive oil
- Cook for 35 minutes.
- Cook noodles according to package directions. Save 2 cups of pasta water when draining pasta.
- While squash and noodles are cooking, heat butter in a pan on medium-high heat until starting to sizzle.
- Add shrimp, salt, pepper, garlic, and old bay seasoning. Saute for 3-5 minutes or until shrimp turn pink and opaque.
- Add white wine to the pan and stir. Remove from heat and seat aside.
- Remove squash from oven and allow to cool. Shred squash into strands and place into a medium bowl.
- Melt butter in saute pan on medium heat. Add black pepper to pan and saute for 1 minute.
- Add noodles to butter and black mixture and stir noodles and squash mixture.
- Add 1 cup of parmesan cheese. Stir to incorporate.
- Using 1/2 cup at a time, add enough pasta water to create a creamy sauce. You may not use all of the 2 cups of water.
- Plate with shrimp on top of pasta mixture. Sprinkle with fresh Italian parsley.
- Enjoy!