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Seafood Cacio e Pepe with Scallops

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.

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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.

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Simple Cacio e Pepe

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”.

trader joes 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.

Seafood Cacio e Pepe

Cacio e Pepe with Scallops

Simple Italian cheesy pasta dish that can be served as is or as a base for other ingredients.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course MAIN DISH
Cuisine Italian
Servings 4
Calories 142 kcal

Ingredients
  

  • 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).

Extra Flavors

  • 2 1 lb bags Trader Joes frozen Saucy Scallops and Mushrooms optional

Instructions
 

Simple Cacio e Pepe

  • Bring water to a boil in a large stockpot and season with a generous pinch of salt.
    boil pasta for Cacio e Pepe
  • 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.  
    Cacio e Pepe sauce
  • Add one serving of pasta and stir with tongs until most of the liquid is absorbed.
    parmesan for cacio e pepe
  • Remove from heat and add Parmesan cheese and stir with tongs until melted smooth and creamy.
    Cacio e Pepe Parmesan Cream Sauce
  • 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.

Notes

Work fast when tossing the noodles with the parmesan cheese to blend and make it creamy. Serve each individual serving immediately.

Nutrition

Serving: 1cupCalories: 142kcalCarbohydrates: 4gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 302mgPotassium: 32mgSugar: 1gCalcium: 114mgIron: 1mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

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