Healthy Shrimp Cacio e Pepe

• 8 oz Banza spaghetti pasta
• 1 lb deveined raw medium shrimp, tail off*
• 4 Tbsp Country Crock Olive Oil Butter
• 1/4 C nutritional yeast
• 1 C reserved pasta water
• Fresh cracked black pepper
• 1/2 tsp salt

1. Bring a pot of water to a boil, then cook the pasta until al dente. Reserve one cup of the pasta cooking water, then drain the pasta completely but do not rinse.
2. While the pasta is cooking, heat a large skillet to medium-high heat and spray with cooking spray. Add the shrimp in a single layer and season with salt and pepper. Cook 3-4 minutes until the shrimp is pink around the edges and almost completely white. Flip and cook an additional 1-2 minutes. Remove from the heat and set aside.
3. In the same large pan, reduce to medium heat, respray with cooking spray, and add the butter. As the butter melts, add in lots of fresh cracked black pepper. Brown the butter for 3-4 minutes.
4. By now, your pasta should be nearly finished or just finished. Once the noodles are cooked, toss immediately in the butter sauce and add half the pasta water, all the nutritional yeast, and the salt. Continue adding pasta water until the cacio e pepe is thin, creamy, and silky smooth. (Pro tip: air on the side of caution and add more pasta water than you think. Once the pasta cools, it will thicken up and if there's not enough water, you'll end up with a sticky, gooey mess.)‍
5. Once the cacio e pepe is ready, gently fold in the cooked shrimp. Garnish with more fresh cracked black pepper and salt to taste. Enjoy!
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*You can use any size of shrimp, and even tail on shrimp, but make sure your shrimp is raw, not frozen. If using frozen shrimp, thaw completely and pat dry before cooking.

Nutritional facts are a calculated estimate of one serving, which is 1/4 of the prepared pasta with 1/4 of the shrimp.