Preserved lemon is a versatile pantry staple with the power to level up the flavor of any dish it touches. Unlike the aggressively pungent and assertive flavor of fresh lemon rind, preserved lemons have softer, richer, and deeper flavors, mellowed by the salty bath that pickles them. While they lose some of their bracing acidity, citrusy aromas and gentle tanginess remain.
Inspired by the grilled flounder head served with a chermoula-like sauce from chef Nico Russell at Place des Fêtes restaurant in Brooklyn, New York, I paired preserved lemon with seared shrimp in this easy weeknight pasta recipe—which also features garlic, chile flakes, plenty of Parmesan, and a touch of fresh lemon juice, bringing the full spectrum of lemon flavor to the table. If you bought preserved lemons in the past and have been looking for a way to use them up, this is your moment! —Rachel Gurjar
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What you’ll need
Dutch Oven
$100 $94 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$17 At Amazon
Glass Measuring Cup
$26 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
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.
