Recipe Detail

Shrimp Pasta with Preserved Lemon

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Number of Servings:


  1. 1 pounds - medium tube-shaped pasta such as rigatoni or penne
  2. - kosher salt
  3. 1 pounds - large shrimp, peeled, deveined
  4. 1/4 cups - extra-virgin olive oil
  5. 6 cloves - garlic, finely chopped
  6. 1/4 cups - finely chopped preserved lemon
  7. 1/2 teaspoons - crushed red pepper flakes
  8. 4 tablespoons - chilled unsalted butter, cut into 4 pieces
  9. 2 ounces - Parmesan, finely grated (about 1 cup), plus more for serving
  10. 1 tablespoons - fresh lemon juice
  11. 1/3 cups - finely chopped parsley, plus more for serving


Step 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.

Step 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.

Step 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.

Step 4
Divide pasta among shallow bowls. Top with more finely grated Parmesan and finely chopped parsley.




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