Shrimp Pasta With Preserved Lemon

• portions: 4 servings

Ingrédients

1 lb. medium tube-shaped pasta (such as rigatoni or penne)

Kosher salt

1 lb. large shrimp, peeled, deveined

¼ cup extra-virgin olive oil

6 garlic cloves, finely chopped

¼ cup finely chopped preserved lemon

½ tsp. crushed red pepper flakes

4 Tbsp. chilled unsalted butter, cut into 4 pieces

2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

1 Tbsp. fresh lemon juice

⅓ cup finely chopped parsley, plus more for serving

Instructions

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.

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.

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.

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