Shrimp Pasta With Preserved Lemon

Preserved lemon is a versatile pantry staple with the power to level up the flavor of any dish it touches. Unlike the aggressively pungent and assertive flavor of fresh lemon rind, preserved lemons have softer, richer, and deeper flavors, mellowed by the salty bath that pickles them. While they lose some of their bracing acidity, citrusy aromas and gentle tanginess remain.

Inspired by the grilled flounder head served with a chermoula-like sauce from chef Nico Russell at Place des Fêtes restaurant in Brooklyn, New York, I paired preserved lemon with seared shrimp in this easy weeknight pasta recipe—which also features garlic, chile flakes, plenty of Parmesan, and a touch of fresh lemon juice, bringing the full spectrum of lemon flavor to the table. If you bought preserved lemons in the past and have been looking for a way to use them up, this is your moment! —Rachel Gurjar