Looking for a simple pasta dish with a lot of flavor? This cheesy and creamy Seafood Cacio e Pepe with scallops is the perfect weeknight dish that pleases everyone! For more seafood recipes see my Main Dish page.
I know you are thinking just what is Cacio E Pepe and what does it mean? Cacio e Pepe is an Italian dish made from noodles, parmesan cheese, and pepper. You use the hot water that you cooked the noodles in to bind the cheese to the noodles to create a smooth and creamy sauce.
The one thing that can make or break this recipe is speed. You have to be quick when making the sauce and adding the cheese. Once the pasta hits the plates it is ready to eat immediately.
Seafood Cacio e Pepe with Scallops
My husband made this dish one night for my picky daughter and we fell in love with it. Since then we started adding ingredients for an extra flavor pop and take the dish up a notch. In this recipe, I added Trader Joes frozen “Saucy Scallops and Mushrooms”.
If you do not live near a Trader Joe’s or can’t find the seafood scallop mix. You can make fresh scallops seared in butter and saute some mushrooms, then add them in at the end.
MAKE AHEAD: Place single servings in an airtight container and store the bread on the counter for 4-5 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 5 minutes on high until done.
Cacio e Pepe with Scallops
- 1 1lb box pasta, spaghetti , Regular spaghetti. Don’t use thin or angel hair pasta
- 2 tablespoons unsalted butter, divided. (Use 2Tbsp per serving. Each serving is finished individually)
- 1 teaspoon freshly cracked black pepper per serving – more or less to taste
- ½ cup freshly grated Parmesan or Pecorino Romano cheese per serving, finely grated works best vs shaved. Do not use the finely powdered kind (Kraft, etc).
- 2 1 lb bags Trader Joes frozen Saucy Scallops and Mushrooms, optional
Simple Cacio e Pepe
- Bring water to a boil in a large stockpot and season with a generous pinch of salt.
- Boil 1 pound of spaghetti in water until 2-3 minutes before the recommended time to ensure it is al dente (you will finish cooking the pasta in the pan when finishing each serving).
- Carefully pour about 2 cups of the pasta water into a measuring cup and set aside.
Finish the pasta in individual servings:
- In a sauté pan, add freshly cracked pepper, 2 tablespoons of butter, and a half cup of pasta water to a boil over med-high heat and let the pepper bloom for a moment.
- Add one serving of pasta and stir with tongs until most of the liquid is absorbed.
- Remove from heat and add Parmesan cheese and stir with tongs until melted smooth and creamy.
- Add to pasta bowl and finish with a little cracked pepper and a sprinkle of parmesan.
Adding Scallops and Mushroom Medley:
- Cook according to package in a covered saucepan. Spoon over pasta when plated.
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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