The preserved lemon adds a wonderful complexity. I used butter but often use olive oil margarine in such instances and it’s fine. Another flavor would be good - maybe mint as Mina suggested - that might enhance the already bright tang. I used about 1 cup pasta water because it seemed pretty soup at the end but it thickened up nicely by the time we ate. I used 12 oz pasta, not rigatoni but like rigatoni cut in half crosswise which worked well. We thought this was quite good and the preserved lemon definitely makes an intriguing difference - tangy, creamy lemon. Top with more finely grated Parmesan and finely chopped parsley. fresh lemon juice and ⅓ cup finely chopped parsley. 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. Add ½ cup finely grated Parmesan toss until melted. 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 shrimp and cook, stirring often, until just opaque, about 2 minutes. crushed red pepper flakes and cook, stirring often, until preserved lemon is softened, about 2 minutes. Add 6 garlic cloves, finely chopped, ¼ cup finely chopped preserved lemon, and ½ tsp. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. large shrimp, peeled, deveined, dry with paper towels season lightly with kosher salt. Drain, reserving 2 cups pasta cooking liquid. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until al dente.
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