Fregola with Prawns

 Fregola with Prawns

It’s Easter, and for those who are the season of  Lent, it is important to remember Good Friday. Some involve fish or seafood and others are completely meat-free, so I made seafood pasta.

Ingredients: 

• 100 g shrimp, shelled, cleaned
• 2 garlic cloves peeled
• 5 tbsp extra virgin olive oil (1/3 cup)
• 2-3 tbsp tomato concentrate (paste)
• 1/2 cup fresh parsley chopped
• 1.5 Lts water approx. (6 cups)
• 100 g toasted fregola

Preparation:

Chop the parsley and peel the garlic cloves. Heat the olive oil in a separate pan that's wide and has high edges. Add the two peeled chopped garlic cloves and cook until they start to brown and soften. When the garlic is cooked remove it and add the tomato paste. Stir with a wooden spoon until the sauce is completely soaked in oil. Then add the hot water and bring the sauce to a boil.

When the liquid has boiled for a few minutes, it will be slightly reduced. Add the prepared cleaned prawns. Then add a handful of chopped parsley. Bring back to the boil, then add the fregola and cook over medium heat for about twenty minutes. If necessary, add a pinch of salt.

Finish the dish. Pour the fregola with prawns into serving dishes and serve immediately whilst still hot.