Cook the pasta: Bring a large pot of salted water to a boil. Use slightly less water than package instructions so that water is extra starchy. Cook fettuccini until al dente. Remove 2 cups pasta water just before pasta is finished and reserve, then drain.

Sauté the shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for about 1 minute (don’t let garlic brown). Add wine and simmer briefly. Add shrimp and cook for 2–3 minutes per side, until pink and cooked through. Transfer shrimp to a plate and keep warm.

Make the Cacio e Pepe: In separate bowl add 1 cup grated Locatelli Pecorino Romano with about ¾ cup pasta water and stir vigorously to a smooth creamy paste. In dry sauce pan, add 1 tsp freshly grated pepper to toast for about a minute on low heat, then add about ¼ cup reserved pasta water and drained fettuccini to the skillet. Add the Locatelli Pecorino Romano creamy paste from the bowl and toss vigorously to coat the pasta. If sauce becomes too thick, you can add a little more pasta water and heat for an additional minute.

Serve: Divide pasta among bowls and top with shrimp. Finish with additional Locatelli Pecorino Romano, black pepper and parsley, if desired.