I’ve been hearing that fregola sarda is all the rage these days. Then i saw it at my local grocery store. So i made this. Rockin’.
Summer with summer plus pasta and shrimp.
Serves 8. Easily cuts in half.
| Mise en Place | |||
|---|---|---|---|
| 2 cups | Basil leaves | 1/4 cup | Pine nuts |
| 1 cup | Microplaned parm | 1 lemon | zested |
| 1/2 cup | Olive oil | 1/2 lemon | juiced |
| 2 ears | corn, shucked | 1 medium | shallot minced |
| 4 tbs | butter | 2 cups | fregola sarda |
| 2 cloves | garlic | kosher salt | |
| 1 lb | 26/30 shrimp, peeled and deveined | 1-2 tbs | canola oil |
| Equipment | |
|---|---|
| 1 large | pot of water, boiling, and salted |
| 1 | saucier, medium low heat |
| 1 | skillet, medium high heat |
| 1 | colander |
| 1 | stick blender |
| 1 | large mason jar |
| Directions | |
|---|---|
| Step | Action |
| 1 | Make pesto. Put basil, garlic, oil, pine nuts, lemon zest and juice in mason jar. Spin with stick till blended |
| 2 | Add parm to pesto, give it a short spin. Close/cover mason jar and stash in fridge. |
| 3 | Make pasta. Fregola takes a while – 15 minutes or so. Make sure your water is well salted. |
| 4 | In saucier, melt butter and add shallots with a punch of salt. Cook until soft, don’t let shallots take on color. |
| 5 | Once shallots are soft, add corn and another pinch of salt. Stir reduce heat to low. |
| 6 | Meanwhile, season and sear off shrimp in the skillet with little oil. Evac and set aside when done. |
| 7 | When pasta is done, drain in colander, and add to shallots/corn |
| 8 | Stir in pesto, crack in a few twists of pepper, top with shrimp, serve |
Categories: Mains
