Home Cooking with Foodland: Episode 14

Join Chef Keoni in his home kitchen as he demonstrates how to make Shrimp Scampi and Cacio e Pepe.

Ingredients and Instructions (Serves 4):

Shrimp Scampi

  • 1 lb large shrimp, 16/20 or U15, peeled, deveined
  • 1/2 block of butter
  • 6 or more cloves garlic, chopped
  • 2 lemons, halved
  • Tabasco, to taste
  • Worcestershire Sauce, to taste
  • Salt and pepper, to taste
  • 2 Tablespoons chopped Italian parsley


  1. Heat a 10 inch sauté pan to medium high heat.
  2. Place 2 tablespoons butter into the pan and let it melt and begin to sizzle.
  3. Add in the shrimp and let it cook, 2-3 minutes per side.
  4. Add in the garlic and toss.
  5. Add in the juice of 1 lemon, a dash of tabasco and a dash of Worcestershire sauce.
  6. Season with salt and pepper, swirl in remaining butter.
  7. Toss in parsley. Adjust seasoning with extra lemon, salt and pepper.

Cacio e Pepe

  • 1/4 cup salt
  • 8 oz. pasta, preferably spaghetti or linguini
  • 1/2 block unsalted butter, cubed
  • 1 tsp. freshly cracked black pepper
  • 1/2 cup finely freshly grated Parmesan cheese
  • 1/2 cup finely freshly grated Pecorino cheese


  1. Bring 4 quarts water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, approximately 8 minutes. Drain, reserving 1 cup pasta cooking water.
  2. While the pasta is cooking, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Stir to let the butter blend into the water.
  4. Reduce heat to low and add in the parmesan, stirring and tossing with tongs until melted.
  5. Remove pan from heat; add Pecorino, cheese melts, sauce coats the pasta.
  6. If the pasta looks dry, add in a little more pasta water. Serve.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.