If you haven’t cooked with preserved lemons yet, this is the recipe that will convert you. Available in the condiment aisle of most supermarkets and delis, preserved lemons are simply lemons cured in salt and their own juice over several weeks – a North African pantry staple that turns mellow, intensely flavoured and deeply aromatic. Unlike fresh lemon, they don’t add sharpness or acidity. They add something richer: a savoury, almost floral depth that lifts the simplest dish into something that tastes considered and complex, even when it isn’t.
This prawn linguine comes together in the time it takes to boil the pasta, uses ingredients that are easy to find, and produces a plate of food that looks and tastes considerably more impressive than the effort involved. A perfect weeknight dinner for two, or easily doubled for four.
Preserved lemon, garlic and butter create a silky, intensely flavoured sauce that clings to every strand of linguine. Prawns cook in minutes and baby spinach wilts into the pasta just before serving. Ready in 20 minutes – tastes like you spent much longer.
Servings 2
Ingredients
200 grams linguine (or spaghetti)
300 grams raw king prawns, peeled and deveined
1 preserved lemon quarter, flesh removed, rind finely chopped
4 garlic cloves, finely sliced
40 grams unsalted butter
3 tablespoons olive oil
half teaspoons tsp chilli flakes (optional but recommended)
80 grams baby spinach
1 small handful flat-leaf parsley, roughly chopped
30 grams Parmesan, finely grated, plus extra to serve
Method
1 Cook the pasta: Bring a large pot of salted water to the boil. Cook 200 grams linguine (or spaghetti) until al dente – about 10 minutes less than packet directions. Before draining, scoop out 1 cup of pasta water and set aside. This starchy water is your secret sauce-building weapon – do not skip this step.
2B uild the base: While the pasta cooks, heat 3 tablespoons olive oil in a large frying pan over medium heat. Add garlic cloves, finely sliced and chilli flakes (optional but recommended) and cook gently for 2m 30s, stirring, until the garlic is soft and fragrant but not browned. Add preserved lemon quarter, flesh removed, rind finely chopped and cook for another 30 seconds, stirring to combine.
3 Cook the prawns: Increase heat to medium-high. Add raw king prawns, peeled and deveined in a single layer and cook for 1–3 minutes per side until pink and just cooked through. Do not overcook – they continue cooking when you add the pasta.
4 Bring it together: Add the drained linguine (or spaghetti) directly to the pan with unsalted butter and reserved pasta water. Toss vigorously over high heat for 90s until the butter melts and the sauce becomes glossy and clings to the pasta. Add more pasta water if it looks dry.
5 Finish and serve: Remove from heat. Add 80 grams baby spinach and toss through – the residual heat will wilt it in about 30 seconds. Add Parmesan, finely grated, plus extra to serve and 1 small handful flat-leaf parsley, roughly chopped and toss again. Taste and adjust – it may need a little black pepper but should not need salt. Serve immediately in warm bowls with extra Parmesan on the side.
Tips: The preserved lemon rind is where all the flavour lives – discard the soft flesh inside or it can make the sauce bitter. Rinse the rind briefly under cold water if your preserved lemons are very salty. Taste before adding any extra salt to the dish, as the lemon and pasta water carry a good amount already. If you can’t find raw prawns, cooked prawns work – add them at the very end just to warm through, not to cook. A glass of chilled white wine while you cook is strongly recommended.