Charred Shrimp Fregola with Lemon Ricotta

Ingredients

For 2 servings

• 225 g large shrimp, peeled
• 110 g fregola sarda
• 1 piece zucchini, shaved into ribbons
• 1 piece corn cob, kernels removed
• 120 g ricotta
• 1 piece shallot, sliced
• 1 piece garlic clove, grated
• 1 piece lemon, zested and juiced
• 50 g basil, torn
• 15 g mint, sliced
• 15 g capers, chopped
• 30 g pistachios, chopped
• 1 g chilli flakes
• 80 g dry white wine
• 30 g parmesan, grated
• 35 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cook the fregola until al dente, reserving a little cooking water.

2. 2

   Toss the shrimp with oil, half the garlic, chilli flakes and seasoning.

3. 3

   Whisk the ricotta with lemon juice and zest, parmesan and a little water until spoonable.

4. 4

   Char the corn in a dry pan, then sear the shrimp until just pink.

5. 5

   Soften the shallot in oil, add the remaining garlic and capers, then the zucchini ribbons and the wine and let it reduce.

6. 6

   Toss in the fregola, corn, lemon and a splash of pasta water, fold in the herbs, return the shrimp, and serve over the lemon ricotta with pistachios.