This is a quick dish that combines shrimp, preserved lemon, herbs and peas for a flavorful and simple light meal. NOTE: You can substitute lemon zest for the preserved lemon. —Cynthia Tarantino
What You'll Need
frozen, cleaned medium shrimp
frozen sweet peas
red pepper flakes
minced preserved lemon
salt for pasta water
Have all your ingredients ready because it cooks quickly. Place a pot of water on the stove and bring it to boil. Add one tablespoon of salt and one pound of linguini and cook according to the directions.
At the same time, place olive oil in large saute pan under medium heat and add garlic. Saute garlic for 30 seconds to release its flavor and remove garlic from pan before it browns and set aside. Add red pepper flakes and 1 teaspoon of preserved lemon to pan along with shrimp. Saute until shrimp is opaque - about 4-5 minutes. When pasta is cooked al dente (a little firm to the bite), reserve 1 cup of water and drain pasta. Add drained pasta to saute pan with shrimp and add a little of pasta water and the frozen peas. Wait for some of the water to be absorbed by pasta. Add butter, herbs, the other teaspoon of preserved lemon and a little more pasta water to make a light silky coating. Add salt and pepper to taste. Serve immediately.