Charred Shrimp Fregola with Zucchini Ribbons, Sweet Corn & Lemon Ricotta
Category
Main Course
Prep
18 minutes
Cook
15 minutes
Style
Italian
Technique
Boiling
Diet Friendly
Pescatarian
Daily Recipe: July 13, 2026
This dish leans into peak-summer Italian flavors without falling back on the usual tomato-pasta routine. Sweet shrimp are quickly seared and paired with charred zucchini ribbons, juicy raw corn, torn basil, and creamy lemon-whipped ricotta over toasted fregola, a tiny Sardinian pasta with a pleasantly nutty chew. It feels light enough for a warm evening, but still luxurious and camera-ready.
Ingredients (for 2)
- Large shrimp - 8 oz - peeled and deveined, tails removed
- Fregola sarda - 4 oz
- Medium zucchini - 1 - shaved into ribbons with a peeler
- Sweet corn - 1 ear - kernels cut off
- Whole-milk ricotta - 1/2 cup
- Small shallot - 1 - finely sliced
- Garlic clove - 1 - finely grated
- Lemon - 1 - zest finely grated and 2 tbsp juice extracted, divided
- Basil leaves - 1/4 cup, plus a few small leaves - torn; small leaves reserved for garnish
- Mint leaves - 1 tbsp - thinly sliced
- Capers - 1 tbsp - rinsed and roughly chopped
- Toasted pistachios - 2 tbsp - roughly chopped
- Chili flakes - 1/4 tsp
- Dry white wine - 1/3 cup
- Water - 1/4 cup
- Parmigiano-reggiano - 2 tbsp - grated
- Extra-virgin olive oil - 2 1/2 tbsp - divided
- Kosher salt - 1/2 tsp, plus more to taste
- Freshly ground black pepper - 1/4 tsp, plus more to taste
- Sugar - 1/2 tsp
Preparation
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Step 1 - 🍲🫧⏲️Bring a medium pot of well-salted water to a boil. Cook the fregola until al dente, about 8 to 10 minutes. Reserve 1/2 cup pasta water, then drain.
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Step 2 - 🦐🧄🌶️Pat the shrimp dry and toss with 1 tbsp olive oil, half the garlic, 1/4 tsp salt, black pepper, and a pinch of chili flakes.
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Step 3 - 🥣🍋🧀Whisk the ricotta with 1 tbsp lemon juice, half the lemon zest, Parmigiano-Reggiano, 1 tsp olive oil, and 1 to 2 tbsp water until smooth and spoonable. Season lightly with salt.
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Step 4 - 🌽🔥🥄Heat a large skillet over medium-high heat. Add the corn kernels dry and cook for 2 minutes, stirring only occasionally, until lightly charred in spots. Transfer to a bowl.
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Step 5 - 🦐🍳✨In the same skillet, add 1/2 tbsp olive oil. Cook the shrimp for 1 to 1 1/2 minutes per side until pink and lightly golden. Transfer to a plate.
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Step 6 - 🧅🧄🫒Reduce the heat to medium. Add the remaining 1 tbsp olive oil and the shallot. Cook for 1 minute until softened, then stir in the remaining garlic and chopped capers for 30 seconds.
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Step 7 - 🥒🍷💨Add the zucchini ribbons and cook for 45 to 60 seconds until just slightly wilted but still bright. Add the white wine and let it reduce for about 30 seconds.
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Step 8 - 🍋🌿🥄Add the drained fregola, charred corn, remaining lemon juice, remaining zest, sugar, and a splash of reserved pasta water. Toss until glossy and lightly saucy, then fold in the basil and mint.
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Step 9 - 🦐🔄👅Return the shrimp and any juices to the skillet. Toss gently for 30 seconds to warm through, then taste and adjust with more salt, pepper, lemon juice, or chili flakes if needed.
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Step 10 - 🍽️🌿💚Spread the lemon ricotta onto the base of two shallow bowls. Spoon and twirl the fregola mixture over it, then top with the shrimp. Finish with pistachios, extra basil, cracked pepper, and a light drizzle of olive oil.
Additional
Fregola is a toasted Sardinian pasta that adds a deeper, nuttier flavor than couscous and photographs beautifully because it stays distinct and glossy. If you cannot find fregola, use pearl couscous or orzo. For extra drama, finish the dish with a few paper-thin slices of raw zucchini and a tiny pinch of flaky salt right before serving.