316. Italian Seafood Fregola. Click the picture for recipe!

Nicely seasoned buttered baby shrimp, pieces of haddock and mussels with a brothy fregola pasta.

Ingredients

• Thawed Out Baby Shrimp
• Halved Cherry Tomatoes
• Morton Iodized Table Salt
• McCormick Ground Black Pepper
• Fresh or Thawed Out Mussels
• Fregula Pasta
• McCormick Minced Garlic
• Butter
• Kitchen Basics Beef Stock
• Haddock Loin
• Fresh Squeezed Lemon Juice
• Pompeian Robust Extra Virgin Olive Oil
• White Wine

Directions

1. Slice and dice your haddock into small cubes. Heat a pan on medium high heat and add some oil and butter. Season your baby shrimp and haddock pieces with salt and pepper. Saute your shrimp and fish for about 5 minutes occasionally turning. Take out and set aside on paper towels to soak up the excess oil.
2. Pour some white wine into the pan to deglaze the pan and scrape up those extra brown bits. (Careful because it might flame up) 
3. Add a good amount of beef stock to the pan, bring your broth to a boil, then turn the heat down low to simmer. Add some fregola pasta and your halved cherry tomatoes. Season with salt and pepper, mix well, then place a lid on top to simmer for about 10 minutes.
4. Top your pasta with your mussels and put the lid back on and continue to simmer for about 6 minutes or until your mussels open.
5. Top that off with your shrimp and fish, squeeze in some fresh lemon juice, plate and enjoy! #recipesbyvance

Recipe by Vance Harris

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