Fettuccini with Preserved Lemons and Shrimp


I received these wonderful preserved lemons as a gift for the holidays. Of course I needed to try them out and found this recipe. It was excellent and the lemon comes through well and compliments the shrimp. For this recipe the best tip is to be sure they lemons are chopped very fine and that there are no seeds.

Fettuccini with Preserved Lemons and Shrimp

1 lb  fettuccine, or pasta of your choice
1 whole bulb of garlic
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
2 tb butter
1/4 cup olive oil plus 2 tb
1 preserved lemon, diced (the whole thing, pulp, skin and all – seeds removed though!)
1 1/2 cups of the cooking water from the pasta
1/2 cup basil leaves, chiffonaded

Parmesan cheese for dusting

First, put your garlic to roast in the oven. Preheat the oven to 425 degrees. Cut off the top half of the garlic clove, exposing the cloves. Rub with your two tablespoons of olive oil and then season lightly with salt and pepper. Place in a ramekin and then pour water into the dish so it measures up to about half of the clove of garlic. Cover with foil and roast in the oven for 1 hour. Remove and let the clove cool. Once it is cool, squeeze the pulp from the bulb and mash it together with a little olive oil. Set aside for later use. If you have a garlic roaster it is really easy, just wet the clay top and put garlic in bottom and drizzle with oil and season. They are available in most stores.
Prepare your fettuccini by boiling until al dente – about 8 to 10 minutes. Reserve 1 1/2 cups of the cooking water for your sauce and then drain your pasta.
In a large skillet, melt your butter and the 1/4 cup olive oil together. Add in the minced garlic and let soften over medium heat. Add in your shrimp and your diced preserved lemon. Cook until the shrimp are opaque and pink. Add in your roasted garlic and cook for another minute. Finally, add in your reserved pasta water to form a sauce. If it’s runny, let it come to a slight simmer to thicken a bit and then remove from the heat. Toss with your pasta, top with your shredded basil and serve with grated parmesan or romano cheese.

 
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