By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
378 cal · 25 min
Shrimp Pasta with Preserved Lemon
Recipe GLPR859de940573086
A bright and savory Italian-inspired pasta featuring tender large shrimp tossed with preserved lemon, garlic, and a silky butter-Parmesan sauce. The preserved lemon adds a complex, mellow tang that infuses every bite, while fresh lemon juice and parsley finish the dish with vibrant flavor. Ready in about 20 minutes.
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Ingredients
1 lb. medium tube-shaped pasta (such as rigatoni or penne)
Kosher salt
1 lb. large shrimp, peeled and deveined
¼ cup extra-virgin olive oil
6 garlic cloves, finely chopped
¼ cup finely chopped preserved lemon
½ teaspoon crushed red pepper flakes
4 tablespoons chilled unsalted butter, cut into 4 pieces
2 oz. Parmesan cheese, finely grated, plus more for serving
1 tablespoon fresh lemon juice
⅓ cup finely chopped fresh parsley, plus more for serving
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it reaches al dente texture. Drain the pasta while reserving 2 cups of the cooking liquid for later use.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with kosher salt. Heat the olive oil in a large heavy pot over medium heat. Add the chopped garlic, preserved lemon, and red pepper flakes. Stir frequently and cook until the preserved lemon softens, about 2 minutes. Add the shrimp and cook, stirring often, until they turn opaque throughout, approximately 2 minutes. The shrimp should reach an internal temperature of 145°F.
Add the cooked pasta to the pot with the shrimp along with 2 tablespoons of the butter pieces and 1 cup of the reserved pasta cooking liquid. Toss vigorously until the butter melts and the sauce begins to thicken, about 2 minutes. Stir in the grated Parmesan cheese until it melts into the sauce.
Pour in the remaining ½ cup of pasta cooking liquid, add the remaining 2 tablespoons of butter pieces, and stir in another ½ cup of grated Parmesan cheese. Cook while stirring constantly, adding more pasta cooking liquid if needed to reach the desired consistency, until the sauce coats the pasta nicely, about 1 minute. Remove from heat and mix in the fresh lemon juice and chopped fresh parsley.
Divide the pasta among shallow serving bowls and top each portion with additional grated Parmesan cheese and fresh parsley. Serve immediately.
Comments
Preserved lemon is the catch: not a standard Harris Teeter or Food Lion item, though Publix usually stocks it in the international or specialty section, so plan ahead or make the trip. The rest—shrimp (fresh or frozen at any Charlotte chain), pasta, garlic, butter, parmesan—are everyday staples, running about $3.50 per serving. The 25-minute claim is honest for actual cooking once prep is done, though mincing preserved lemon adds a few minutes of knife work that casual cooks should budget. This is a weeknight winner for a family that doesn't mind bright, salty flavors and appreciates that it comes together in one pot with minimal fussing, though leftovers are best eaten the same night before the pasta drinks up the sauce.
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