Shell-on shrimp with roasted garlic, vermouth, and preserved lemon over fresh pasta.
Preserved lemons are available at specialty stores. Vermouth adds herbal notes that wine lacks.
Shell-on shrimp require napkins but taste better. Fresh pasta is ideal but dried works.
Ingredients
Scale
Measurement units
- 1 lb Fresh linguine or fettuccine
- 1 ½ lb Large shell-on shrimp, deveined
- 4 tbsp Olive oil
- 1 head Head of garlic
- 2 piece Shallot, minced
- 4 tbsp Butter
- ½ cup Dry vermouth
- 2 tbsp Preserved lemon, minced
- 2 tbsp Fresh lemon juice
- ¾ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh chives, snipped
- 1 tbsp Fresh tarragon, chopped
Ingredients
Scale
Measurement units
- 1 lb Fresh linguine or fettuccine
- 1 ½ lb Large shell-on shrimp, deveined
- 4 tbsp Olive oil
- 1 head Head of garlic
- 2 piece Shallot, minced
- 4 tbsp Butter
- ½ cup Dry vermouth
- 2 tbsp Preserved lemon, minced
- 2 tbsp Fresh lemon juice
- ¾ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh chives, snipped
- 1 tbsp Fresh tarragon, chopped
Instructions
Roast the garlic and prep
Cut top off garlic head. Drizzle with 1 tablespoon olive oil, wrap in foil. Roast at 400F 25 minutes until soft. Or simmer whole cloves in oil over low heat 15 minutes. Squeeze out soft cloves and mash.
Ingredients
- head of garlic (1 head)
- olive oil (1 tbsp)
The pasta
Cook pasta in salted water until al dente; reserve 1 cup pasta water. Season shrimp with salt and pepper. Heat remaining oil in skillet over high heat (400-450°F surface). Sear shrimp 1.5 minutes per side. Remove. Add butter and shallot, cook 2 minutes. Add vermouth and cook 2 minutes. Stir in mashed roasted garlic and preserved lemon.
Equipment
- large pot
- large skillet
Ingredients
- pasta (1 lb)
- shell-on shrimp (1 ½ lb)
- salt (¾ tsp)
- pepper (¼ tsp)
- olive oil (3 tbsp)
- butter (4 tbsp)
- shallot, minced (2 piece)
- vermouth (½ cup)
- preserved lemon (2 tbsp)
Combine and serve
Add pasta and 0.5 cup pasta water to skillet. Toss until sauce coats pasta. Add lemon juice and shrimp. Add parsley, chives, and tarragon. Toss and serve immediately.
Equipment
- large skillet
Ingredients
- lemon juice (2 tbsp)
- parsley (3 tbsp)
- chives (2 tbsp)
- tarragon (1 tbsp)
Before you cook
Cook notes
- • Preserved lemons are available at specialty stores.
- • Vermouth adds herbal notes that wine lacks.
- • Shell-on shrimp require napkins but taste better.
- • Fresh pasta is ideal but dried works.
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