Pat shrimp and scallops dry with a paper towel to remove excess moisture.

If using clams or mussels, soak them in cold water for 20 minutes to remove sand, then scrub the shells.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add shrimp and scallops, searing for about 2 minutes per side until opaque. Remove and set aside.

If using clams or mussels, add them to the pan with ¼ cup white wine and cover. Steam for 5 minutes or until they open. Discard any that remain closed.

Bring a large pot of salted water to a boil.

Cook pasta 1-2 minutes less than package instructions (al dente).

Before draining, reserve 1 cup of pasta water. Drain pasta but do not rinse.

In a large pan, toast the black pepper over medium heat for 30 seconds to release its oils.

Add ½ cup of reserved pasta water and let it simmer.

In a mixing bowl, combine grated Pecorino Romano with a few tablespoons of warm pasta water, stirring to form a paste.

Add the cooked pasta to the pan with the black pepper water, tossing well.

Remove from heat and gradually mix in the cheese paste, stirring continuously to prevent clumping.

Add more pasta water as needed to achieve a creamy consistency.

Gently fold in the cooked seafood, making sure it’s evenly coated with the sauce.

Sprinkle with fresh parsley and a squeeze of lemon juice for brightness.

Serve immediately with extra Pecorino Romano and black pepper on top.

Use fresh Pecorino Romano – Pre-grated cheese won’t melt properly.

Keep the heat low when adding cheese to prevent clumping.

Don’t overcook seafood – Shrimp and scallops only need 2-3 minutes per side.

Use freshly cracked black pepper for the best aroma.

Add pasta water gradually – It’s the key to a smooth, creamy sauce.

Alternative Seafood: Use crab, squid, or cod instead of shrimp and scallops.

Vegetarian Version: Swap seafood for sautéed mushrooms or roasted zucchini.

Dairy-Free: Replace Pecorino Romano with nutritional yeast and cashew cheese.

Gluten-Free: Use chickpea or quinoa pasta as an alternative.

Spicy Kick: Add red pepper flakes for extra heat.

Refrigeration: Store leftovers in an airtight container for up to 2 days.

Freezing: Not recommended—cheese sauce may separate.

Reheating:

Stovetop: Warm in a pan over low heat with a splash of pasta water.

Microwave: Heat in 30-second intervals, stirring in between.

Pair this Seafood Cacio e Pepe with:

Arugula Salad – A peppery contrast to the creamy pasta.

Garlic Bread – Perfect for soaking up extra sauce.

Grilled Asparagus – A great light side.

Wine Pairing: Serve with a crisp Sauvignon Blanc, Pinot Grigio, or a light Chardonnay.

Can I use Parmesan instead of Pecorino Romano?

Yes, but Pecorino Romano is saltier and tangier, which enhances the dish’s authentic flavor.

How do I prevent the cheese from clumping?

Use finely grated cheese, add it off the heat, and mix with warm pasta water before incorporating it into the dish.

What pasta works best for this recipe?

Tonnarelli, spaghetti, or bucatini hold the sauce well and give the dish its signature texture.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the seafood and cheese mixture in advance for faster assembly.

How do I make this dish even creamier?

Use an extra tablespoon of butter or olive oil for a richer finish.

Calories: ~550 kcal

Protein: ~38g

Carbohydrates: ~50g

Fats: ~22g

Saturated Fat: ~6g

Sodium: ~700mg

✔ High-Protein

✔ Omega-3 Rich

✔ Gluten-Free Option Available

This Seafood Cacio e Pepe is a delicious twist on the classic Roman dish, combining the creamy, peppery goodness of Cacio e Pepe with the sweet brininess of seafood. The result is a luxurious yet simple pasta dish that’s perfect for any occasion.

Try this recipe today and bring a taste of Italy to your kitchen!