Smoky + Spicy Shrimp With Fregola And Anchovy Butter
FROM COLU COOKS: EASY FANCY FOOD BY COLU HENRY
serves 4
INGREDIENTS
1 pound extra-large or jumbo shrimp, peeled and deveined
kosher salt and freshly ground pepper
1/4 cup unsalted butter (1/2 stick)
4 cloves garlic, thinly sliced
4 oil-packed anchovies
3 Calabrian chilies, roughly chopped, or 1 tsp red pepper flakes
1/2 tsp smoked paprika
2 tbsp tomato paste
1 pint cherry or Sungold tomatoes
1 1/2 cups fregola
3 cups chicken stock
1/2 cup loosely packed basil leaves, torn if large, or roughly chopped parsley or mint, or a combination of all three
DIRECTIONS
Season the shrimp well with salt and black pepper. In a twelve inch skillet, melt the butter over medium heat. Add the shrimp and cook until pink, one to two minutes per side. Remove and set aside on a plate. Add the garlic, anchovies, Calabrian chilies, and smoked paprika to the skillet and stir until the garlic is fragrant and the anchovies have dissolved, about two minutes. Add the tomato paste and toast for a minute or so. Add the cherry tomatoes and stir to coat. Cook until the tomatoes begin to burst, pressing down on them gently to help release their liquid, three to four minutes. Add the fregola to the pan and stir until the pasta is well coated in the spiced butter. Pour in the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the fregola is al dente, ten to twelve minutes. Add the shrimp back to the pan with any juices that have accumulated on the plate, and stir until they are just warmed through. Scatter with herbs and serve.
