Fregola Sarda with Shrimp & Light Tomato Sauce
Authentic Sardinian Fregola with juicy shrimp and light tomato sauce.
- 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’.