Food and Recipes Recipes Cacio e Pepe with Sauteed Shrimp 4.0 (1) 1 Review Our favorite peel 'n' eat seafood gets new life with one kitchen-friendly formula: Shrimp + Starch + Sauce = Delish. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; prop styling: Claire Spollen; food styling: Chelsea Zimmer Active Time: 14 mins Total Time: 25 mins Yield: 6 serves Ingredients 8 ounces uncooked linguini 2 tablespoons plus 1/2 tsp. kosher salt, divided 1/4 cup unsalted butter, divided 1 pound peeled and deveined raw medium shrimp 3 garlic cloves, finely minced 3 ounces Grana Padano cheese, grated (about 3/4 cup) 2 teaspoons freshly cracked black pepper, plus more for garnish 1 ounce pecorino Romano cheese, grated (about 1/4 cup) 1 teaspoon Meyer lemon zest plus 2 Tbsp. fresh juice Directions Cook pasta according to package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 1/2 cups cooking water. Melt 2 tablespoons of the butter in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are pink, about 3 minutes. Add garlic, and cook, stirring often, 1 minute. Remove shrimp mixture, reserving drippings in skillet. Add 1 cup of the reserved cooking water and remaining 2 tablespoons butter to skillet, and bring to a boil over high. Reduce heat to low; stir in Grana Padano and cracked black pepper. Cook, stirring often, until cheese melts and sauce thickens, about 1 minute. Add cooked pasta and shrimp mixture, and toss to coat, adding remaining 1/2 cup pasta water as needed for desired consistency. Remove from heat; add pecorino, zest, and juice, and stir until combined. Divide evenly among 6 bowls. Sprinkle with remaining 1/2 teaspoon salt, and garnish with cracked black pepper. Serve immediately. Rate it Print