Middle Eastern Flavored Shrimp and Pasta
Take a trip on the Spice Road! This shrimp dish is bursting with exotic flavors, including preserved lemon, Aleppo pepper, and sumac.
Ingredients
- 1 pound pasta such as rigatoni, penne, or radiatori
- Kosher salt
- 1 pound large shrimp peeled and deveined
- ¼ cup extra-virgin olive oil
- 6 cloves garlic finely chopped
- ¼ cup preserved lemon finely chopped
- ½ teaspoon Aleppo pepper flakes or other red pepper flakes
- ½ teaspoon sumac
- 2 tablespoons butter
- ½ cup Parmesan cheese finely grated
- 2 tablespoons butter
- ½ cup Parmesan cheese finely grated
- 1 tablespoon fresh lemon juice
- ⅓ cup parsley finely chopped
- Additional Parmesan cheese, parsley, Aleppo pepper, and sumac for serving
Instructions
- Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups of the cooking liquid.1 pound pasta, Kosher salt
- Pat the shrimp dry with paper towels and season lightly with kosher salt.
- Heat the oil in a large Dutch oven or other heavy pot over medium heat. Add the garlic, preserved lemon, pepper flakes, and sumac. Cook, stirring often, until the lemon is softened, about 2 minutes.¼ cup extra-virgin olive oil, 6 cloves garlic, ¼ cup preserved lemon, ½ teaspoon Aleppo pepper flakes, ½ teaspoon sumac
- Add the shrimp and cook, stirring often, until just opaque, about 2 minutes.1 pound large shrimp
- Add the pasta, 2 tablespoons of butter, and 1 cup of the pasta cooking liquid. Cook, tossing to coat the shrimp, until the butter is melted and sauce is thickened slightly, about 2 minutes.2 tablespoons butter
- Add the ½ cup of Parmesan cheese and toss until melted.½ cup Parmesan cheese
- Add ½ cup of the pasta cooking liquid, 2 tablespoons of butter, and another ½ cup finely grated Parmesan and cook, stirring vigorously and adding more pasta cooking liquid if needed, until the sauce is thickened and coats the pasta, about 1 minute.2 tablespoons butter, ½ cup Parmesan cheese
- Mix in the lemon juice and parsley.1 tablespoon fresh lemon juice, ⅓ cup parsley
- Divide the pasta among shallow bowls. Top with more Parmesan and parsley.Additional Parmesan cheese, parsley, Aleppo pepper, and sumac
Nutrition Estimate
Calories: 833kcalCarbohydrates: 89gProtein: 40gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 190mgSodium: 1147mgPotassium: 462mgFiber: 5gSugar: 4gVitamin A: 1245IUVitamin C: 10mgCalcium: 401mgIron: 2mg
