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Shrimp and Farro with Roasted Red Pepper Artichoke Sauce

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A staple in Italy, the wholesome, nutty-tasting grain known as farro takes well to a host of preparations. Here we toss it with peppery arugula and add pan-seared shrimp, which gets a flavor boost from Gaby Dalkin’s Roasted Red Pepper Artichoke Everything Sauce. Handcrafted in small batches, this versatile blend was created by the inspiring California chef, cookbook author and food blogger behind What’s Gaby Cooking. Be sure to cook the farro just until it is al dente—you want the grains to retain a little chew.

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 cup (7 1/4 oz./230 g) farro
  • 3 cups (24 fl. oz./750 ml) vegetable broth or water
  • 2 Tbs. fresh lemon juice, plus lemon wedges for serving
  • 1 1/2 tsp. extra-virgin olive oil, plus more for serving
  • 1 Tbs. chopped fresh chives
  • Kosher salt and freshly ground pepper
  • 1/2 lb. (250 g) large shrimp, peeled and deveined
  • 2 Tbs. avocado or sunflower seed oil
  • 1/4 cup (2 fl. oz./60 ml) Gaby’s Roasted Red Pepper Artichoke Everything Sauce, plus more for serving
  • Arugula for serving
  • Flaky sea salt (optional)

Directions

In a saucepan over high heat, combine the farro and broth and bring to a boil. Cook uncovered until al dente, about 20 minutes. Drain the farro, then return it to the pan off the heat.

While the farro is still warm, add the lemon juice, olive oil, chives, 1/8 tsp. kosher salt and 1/4 tsp. pepper and stir until the farro is evenly coated. Set aside.

Pat the shrimp dry with paper towels and season with kosher salt and pepper. In a large fry pan over medium-high heat, warm the avocado oil. Add the shrimp and cook, turning once, until opaque and a little crispy, 1 to 2 minute per side. During the last minute of cooking, add Gaby’s Roasted Red Pepper Artichoke Everything Sauce and toss until the shrimp are coated, about 30 seconds.

Divide the arugula, farro and shrimp between 2 bowls, placing each ingredient in a separate pile. Drizzle the farro with a spoonful of the sauce and sprinkle everything lightly with flaky sea salt. Serve each bowl with a lemon wedge alongside, letting diners toss the ingredients together as they like. Serves 2.

Williams Sonoma Test Kitchen in collaboration with Gaby Dalkin

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