Fregola Sarda with Shrimp & Light Tomato Sauce
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Fregola Sarda with Shrimp & Light Tomato Sauce

Authentic Sardinian Fregola with juicy shrimp and light tomato sauce.
Servings: 2


  • 1 cup fregola sarda
  • 3 cups vegetable stock/ fish stock
  • 1 cup packed / 8 oz shrimp
  • ¼ cup dry white wine
  • 12 cherry/grape tomatoes quartered
  • 4 garlic cloves
  • Handful parsley chopped
  • Extra virgin olive oil
  • 1 pinch peperoncino
  • Salt to taste


  • Start by peeling and deveining fresh shrimps. You can leave tip of the tail on (easier to bite on) or remove it completely.
  • If you bought whole shrimps, reserve the heads and boil them for a few minutes with your vegetable of fish stock.
  • In a large skillet pan add extra virgin olive oil and garlic cloves crushed with a flat knife.
  • Let it lightly brown and infuse the oil. If you like leave the garlic to cook further or remove it from the pan.
  • Add shrimps and peperoncino to taste. Roast shrimps for about a minute on each side until they get nice pink color.
  • Add tomato quarters and chopped parsley. Let simmer for 2-3 minutes until tomatoes become soft.
  • At this point add dry fregola, toss it around the pan with the sauce. In a minutes tinge it with white wine.
  • Once wine is completely evaporated start cooking fregola as you would cook rice for risotto.
  • Add 1 ladle of hot vegetable or fish stock. Let simmer until the first ladle is absorbed, after that add another ladle. Cook fregola for 20-25 minutes. It should remain slightly ‘al dente’.
  • Serve immediately.