bonappetit4.8
Shrimp Pasta With Preserved Lemon
Need an excuse to use up some preserved lemons? Let this simple, lemony, buttery, and shrimpy pasta prove once again just how delicious and versatile they can be.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
. medium tube-shaped pasta (such as rigatoni or penne)1 lb
2
Meanwhile, pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add 6 garlic cloves, finely chopped, ¼ cup finely chopped preserved lemon, and ½ tsp. crushed red pepper flakes and cook, stirring often, until preserved lemon is softened, about ⏱️ 2 minutes. Add shrimp and cook, stirring often, until just opaque, about ⏱️ 2 minutes.
. large shrimp, peeled, deveined1 lbKosher salt
3
Add pasta, 2 Tbsp. unsalted butter, cut into 2 pieces, and 1 cup pasta cooking liquid and cook, tossing vigorously, until butter is melted and sauce is thickened slightly, about ⏱️ 2 minutes. Add ½ cup finely grated Parmesan; toss until melted. Add ½ cup pasta cooking liquid, 2 Tbsp. unsalted butter, cut into 2 pieces, and ½ cup finely grated Parmesan and cook, stirring vigorously and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about ⏱️ 1 minute. Mix in 1 Tbsp. fresh lemon juice and ⅓ cup finely chopped parsley.
. fresh lemon juice1 Tbsp
4
Divide pasta among shallow bowls. Top with more finely grated Parmesan and finely chopped parsley.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...