Indulge in Elegance: Snow Crab and Scallop Cacio e Pepe on Linguine

There’s something captivating about a well-made pasta dish that brings together the creamy warmth of a classic Italian recipe with the delicate taste of fresh seafood. Our Snow Crab and Scallop Cacio e Pepe on Linguine embodies this blend beautifully, offering the comfort of traditional Cacio e Pepe while introducing the luxurious flavors of snow crab and perfectly seared scallops. This recipe transforms a beloved Roman classic into a seafood lover’s dream—an experience that’s as sophisticated as it is satisfying.

A Coastal Twist on an Italian Classic

The Italian classic Cacio e Pepe (which translates to “cheese and pepper”) is known for its simplicity, typically using only pasta, black pepper, and Pecorino Romano cheese. However, this version of Cacio e Pepe takes it to a whole new level, with succulent snow crab and golden-seared scallops adding richness and texture to the dish. The seafood introduces a subtly sweet note that pairs harmoniously with the sharp, creamy cheese sauce, creating a balance that’s both comforting and elegant.

The Power of Fresh Ingredients

Quality ingredients make all the difference, especially in a dish that highlights every element. Here, freshly ground black pepper brings a touch of heat that cuts through the creaminess of the cheeses, while Pecorino Romano and Parmesan meld together into a velvety sauce that clings to each strand of linguine. The snow crab, shredded and delicate, provides a savory-sweet contrast, while the scallops add a buttery, rich component that elevates each bite. A sprinkle of fresh parsley and a squeeze of lemon tie the flavors together, offering brightness against the richness of the sauce.

Perfect for Special Occasions

This Snow Crab and Scallop Cacio e Pepe is perfect for a cozy night in or a special dinner with friends. Its sophisticated presentation and refined flavors make it a show-stopping choice for any occasion, whether you’re celebrating something special or simply treating yourself to an elevated meal at home. The balance of simplicity and indulgence in this dish also makes it incredibly versatile—it feels just as at home on a formal table setting as it does at a relaxed family dinner.

Savoring the Best of Both Worlds

With this recipe, you’re invited to enjoy the richness of both Italian and coastal flavors. Combining the creaminess and peppery warmth of Cacio e Pepe with fresh, savory seafood creates a dining experience that’s more than the sum of its parts. It’s a meal meant to be savored, each bite a reminder of the beauty of simple ingredients elevated through thoughtful preparation. Enjoy this culinary adventure, and prepare for it to become a new favorite on your menu!

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Snow Crab and Scallop Cacio e Pepe on Linguine

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• Author: The Kilted Chef
• Yield: Serves 4

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Ingredients

Units USM Scale 1x2x3x

• 12 ounces linguine
• 1 tablespoon olive oil
• 1 pound scallops, patted dry
• 1/2 pound snow crab meat, cooked and shredded
• 2 teaspoons freshly ground black pepper (adjust to taste)
• 1/2 cup unsalted butter, cut into cubes
• 1 cup finely grated Pecorino Romano cheese
• 1/2 cup finely grated Parmesan cheese
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

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Instructions

Cook the Linguine:

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.

Cook the Scallops:

1. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
2. Season the scallops with salt and sear them in the hot skillet for about 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.

Prepare the Cacio e Pepe Sauce:

1. In the same skillet, reduce the heat to medium and add the freshly ground black pepper. Toast the pepper for about 1 minute until fragrant.
2. Add the butter to the skillet and let it melt, then stir in the reserved pasta water to create a smooth sauce.
3. Gradually add the grated Pecorino Romano and Parmesan cheeses, stirring constantly to combine until the sauce is creamy and smooth.

Combine and Serve:

1. Add the cooked linguine, snow crab meat, and seared scallops to the skillet with the sauce. Toss everything together until the pasta is well coated and the seafood is evenly distributed.
2. Taste and adjust the seasoning with salt and more pepper if needed.

Garnish and Serve:

1. Transfer the pasta to serving plates and garnish with fresh parsley.
2. Serve with lemon wedges on the side for a bright, tangy finish, if desired.

 

• Category: entrees, Seafood, pasta, recipes