MainsSeptember 7, 2017

Shrimp with fregola sarda, corn, and pesto

Name: Shrimp with fregola sarda, corn, and pesto
Ingredients: 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

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

Ingredients

2 cupsBasil leaves
1/4 cupPine nuts
1 cupMicroplaned parm
1 lemonzested
1/2 cupOlive oil
1/2 lemonjuiced
2 earscorn, shucked
1 mediumshallot minced
4 tbsbutter
2 cupsfregola sarda
2 clovesgarlic
kosher salt
1 lb26/30 shrimp, peeled and deveined
1-2 tbscanola oil

Equipment

1 largepot of water, boiling, and salted
1saucier, medium low heat
1skillet, medium high heat
1colander
1stick blender
1large mason jar

Directions

Make pesto. Put basil, garlic, oil, pine nuts, lemon zest and juice in mason jar. Spin with stick till blended
Add parm to pesto, give it a short spin. Close/cover mason jar and stash in fridge.
Make pasta. Fregola takes a while – 15 minutes or so. Make sure your water is well salted.
In saucier, melt butter and add shallots with a punch of salt. Cook until soft, don’t let shallots take on color.
Once shallots are soft, add corn and another pinch of salt. Stir reduce heat to low.
Meanwhile, season and sear off shrimp in the skillet with little oil. Evac and set aside when done.
When pasta is done, drain in colander, and add to shallots/corn
Stir in pesto, crack in a few twists of pepper, top with shrimp, serve