Saffron Seafood Fregola
Toasted fregola tossed with saffron broth, quick-seared shrimp, mussels, and a hit of white wine. Ready in 25 minutes — this is the weeknight version of a fancy Italian seafood pasta.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 cup fregola (or pearl couscous)
- ¼ tsp saffron threads
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels (cleaned, beards removed)
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- 1 whole lemon (zested and juiced)
- ¼ cup fresh parsley, chopped
Instructions
- 1
Toast fregola in a large skillet over medium heat, stirring often, until pale golden, about 3 minutes.
- 2
Add 2 cups water, saffron, and salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until fregola is almost tender, about 10 minutes.
- 3
Pour in white wine. Add shrimp and mussels, increase heat to medium-high, and cover for 3 minutes until mussels begin to open.
- 4
Stir in cherry tomatoes and lemon zest, cooking uncovered for 2 minutes until shrimp turn pink and mussels fully open. Discard any unopened mussels.
- 5
Squeeze lemon juice over the pan. Taste and season with salt and black pepper.
- 6
Divide between bowls and garnish with fresh parsley. Serve immediately.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon
- lid or foil to cover skillet
- microplane or fine grater (for lemon zest)
- kitchen scissors or knife (for parsley)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
