Fregola with Shrimp and Tomatoes
I love, love, love fregola! Toasted Sardinian pasta that looks like couscous. Except couscous is steamed - different product, different vibe. Shrimp, fregola, tomatoes…. And butter! Enjoy!!
Ingredients
3/4 pound extra-large (21/25) shrimp, peeled (shells reserved), deveined and patted dry
1 8-ounce bottle clam juice
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 sprig fresh thyme
1 1/2 teaspoons black peppercorns
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons extra-virgin olive oil
8 ounces cherry tomatoes, halved
1 cup finely diced onion
1 teaspoon garlic paste
1/2 cup fregola
1 tablespoon lemon juice
1/4 cup finely chopped parsley
2 tablespoons butter
Instructions
In a medium microwave-safe bowl, combine the shrimp shells, clam juice, chicken broth, bay, thyme and peppercorns. Microwave on high until the shrimp tails have turned pink and the mixture is very hot, 4 to 5 minutes. Pour through a fine mesh strainer set over another medium bowl; discard the solids in the strainer.
Season the shrimp with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large pot over medium high, heat 1 tablespoon of oil until barely smoking. Add the shrimp and cook without stirring until well browned, 2 to 3 minutes. Transfer to a large plate.
Return the pot to medium-high and add 1 tablespoon of the remaining oil. Add the tomatoes, onion, and ¼ teaspoon salt. Cook, stirring occasionally, until the tomatoes are spotty brown and the onion has softened, 3 to 5 minutes.
Add the garlic paste and fregola then cook, until fragrant, about 30 seconds. Stir in 1 cup of the shrimp broth, then bring to a simmer. Reduce to medium and cook, stirring occasionally, until most of the liquid is absorbed, 4-5 minutes. Stir in 1 cup of the remaining broth, return to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 4-5 minutes.
Stir in 1/2 cup broth and cook, stirring constantly, until the fregola is tender and the mixture is creamy but not soupy, another 3-4 minutes.
Off the heat, stir in the shrimp and accumulated juices, the remaining 1 tablespoon oil, the lemon juice and parsley. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste and season with salt and pepper.
Stir in 2 tablespoons salted butter before serving.
Fregola with Shrimp and Tomatoes
I love, love, love fregola! Toasted Sardinian pasta that looks like couscous. Except couscous is steamed - different product, different vibe. Shrimp, fregola, tomatoes…. And butter! Enjoy!!
Ingredients
Instructions
- In a medium microwave-safe bowl, combine the shrimp shells, clam juice, chicken broth, bay, thyme and peppercorns. Microwave on high until the shrimp tails have turned pink and the mixture is very hot, 4 to 5 minutes. Pour through a fine mesh strainer set over another medium bowl; discard the solids in the strainer.
- Season the shrimp with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large pot over medium high, heat 1 tablespoon of oil until barely smoking. Add the shrimp and cook without stirring until well browned, 2 to 3 minutes. Transfer to a large plate.
- Return the pot to medium-high and add 1 tablespoon of the remaining oil. Add the tomatoes, onion, and ¼ teaspoon salt. Cook, stirring occasionally, until the tomatoes are spotty brown and the onion has softened, 3 to 5 minutes.
- Add the garlic paste and fregola then cook, until fragrant, about 30 seconds. Stir in 1 cup of the shrimp broth, then bring to a simmer. Reduce to medium and cook, stirring occasionally, until most of the liquid is absorbed, 4-5 minutes. Stir in 1 cup of the remaining broth, return to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 4-5 minutes.
- Stir in 1/2 cup broth and cook, stirring constantly, until the fregola is tender and the mixture is creamy but not soupy, another 3-4 minutes.
- Off the heat, stir in the shrimp and accumulated juices, the remaining 1 tablespoon oil, the lemon juice and parsley. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste and season with salt and pepper.
- Stir in 2 tablespoons salted butter before serving!
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I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I love, love, love fregola! Toasted Sardinian pasta that looks like couscous. Except couscous is steamed - different product, different vibe. Shrimp, fregola, tomatoes…. And butter! Enjoy!!