Shrimp and Lemon Linguini

Shrimp and Lemon Linguini
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Pasta
  1. 454g (1 lb) linguine
  2. 2 tablespoons olive oil
  3. 2 shallots, diced
  4. 2 garlic cloves, finely chopped
  5. 454g (1 lb) frozen shrimp, shells removed
  6. 1 tablespoon chopped preserved lemon (or zest of 1 lemon)
  7. 1 teaspoon salt
  8. 1/2 teaspoon freshly ground black pepper
  9. ½ tsp chili flakes
  10. about 3 packed cups arugula
  11. 1/4 cup chopped fresh flat-leaf parsley
Preserved Lemons
  1. 5 lemons
  2. coarse salt
  3. 1 stick cinnamon
  4. cloves
  5. peppercorns
  6. 1 x 500ml mason jar
For the Pasta
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
  2. Meanwhile, in a large, heavy pan warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, preserved lemon, salt, pepper and chili flakes. Toss to combine. Turn off the heat and add the arugula. Add some more olive oil and cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
For the Preserved Lemons
  1. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.
  2. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
Notes
  1. Serves 4
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