Fregola with shrimp and zucchini is a main dish with few ingredients, simple and tasty. You can serve it hot or at room temperature on hot summer days instead of cold pasta or cold rice. Sardinian fregola or fregula is a type of semolina pasta typical of Sardinia, available in various sizes. A typical dish is fregola with clams. Now let’s see how to make fregola with shrimp and zucchini, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 oz fregola
- 10.6 oz shrimp
- 2 zucchini
- to taste extra virgin olive oil
- to taste salt
How to prepare Fregola with shrimp and zucchini
Let’s start preparing Fregola with shrimp and zucchini. Clean the shrimp by removing the shell, cut along the back, and using a toothpick, remove the black vein and rinse them under running water. Pour water into a pot and put it on the stove. Bring to a boil and add the shrimp that have been peeled and deveined, cook for 4 minutes, then drain them.
Wash the zucchini, trim the ends, and slice them thinly. You can use a knife or a mandoline. Place the zucchini in a pan with a clove of garlic, a drizzle of oil, and some salt. Cook for 10 minutes, stirring occasionally, and then remove the garlic clove when done.
Pour water into a pot, add salt, and put it on the stove. Bring to a boil, and when it starts boiling, add the fregola. Cook according to the time indicated on the package, until al dente.
Drain the fregola and add it to the pan with the zucchini, also add the boiled shrimp and mix well to blend everything together. Serve it hot, or let it cool and serve it cold or at room temperature.
How to store Fregola with shrimp and zucchini
Store it in the refrigerator for 2 days
