Name: Smoky and Spicy Shrimp with Anchovy Butter and Fregola
Total time: 30 min
Yield: Serves 4
Ingredients: 1½ cups (270 g) fregola; 2 tablespoons tomato paste; Kosher salt and freshly ground black pepper; 1 pound (455 g) extra-large or jumbo shrimp, peeled and deveined; ¼ cup (½ stick/55 g) unsalted butter; 3 Calabrian chiles, roughly chopped, or 1 teaspoon red pepper flakes; ½ cup (20 g) loosely packed basil leaves, torn if large, or roughly chopped parsley or mint, or a combination of all three; ½ teaspoon smoked paprika; 3 cups (700 ml) chicken stock; 1 pint (290 g) cherry or Sungold tomatoes; 4 cloves garlic, thinly sliced; 4 oil-packed anchovies

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

It’s all right there for you in the title. Sweet shrimp is sautéed until just cooked through, and fregola (a tiny toasted pasta from Sardinia) is added to the pot to toast in the melted anchovy butter and spices with some cherry tomatoes. I love Calabrian chiles packed in oil and use them here for some punchy heat, but if red pepper flakes are within closer reach feel free to use them instead. Once the fregola finishes cooking, return the shrimp to the pot to warm them through and serve str