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Fregola with Shrimp and Langoustines

17/11/2023

Fregola with shrimp and langoustines is a delicious dish from the Sardinian tradition, which combines the flavor of the sea with the rustic taste of fregola, a type of pasta typical of the island. Here is the recipe with Italian variations to emphasize the flavors of the Mediterranean.

Ingredients

  • 320 g of Sardinian fregola
  • 200 g of shrimp
  • 200 g of langoustines
  • 1 clove of garlic
  • Fresh parsley to taste
  • 1 glass of dry white wine
  • 400 ml of fish broth
  • 10 cherry tomatoes
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Grated zest of one lemon (for an aromatic note)

Preparation

  1. First, clean the shrimp and langoustines by removing the shell and intestine. Set aside the heads and shells, while the cleaned shellfish should be kept separately.

  2. In a large pan or pot, sauté a clove of garlic in extra virgin olive oil. Add the heads and shells of the shellfish and sauté until they turn red; this will help to release all their flavor.

  3. Deglaze with white wine and let the alcohol evaporate, then add the cherry tomatoes cut in half and cook for a few minutes.

  4. After this time, remove the heads and shells and add the fish broth. Bring to a light boil.

  5. Pour in the fregola and cook it in the broth until it is al dente, absorbing almost all the liquid; season with salt and pepper.

  6. Add the shrimp and langoustines into the pan with the fregola and cook for another 3-4 minutes, just enough time for the shellfish to cook.

  7. At the end of cooking, sprinkle with chopped parsley and grated lemon zest to add a fresh and aromatic note.

Serve the fregola hot, accompanied by a glass of fresh Sardinian white wine, such as a Vermentino, which will perfectly complement the flavor of the sea.

Curiosity

Fregola is a type of pasta made from durum wheat semolina, typical of Sardinia, similar to couscous, but larger and rougher. It is toasted in the oven, which gives it a characteristic toasted flavor and makes it ideal for absorbing the various sauces with which it is cooked.

Fregola with Shrimp and Langoustines