Instructions

1. Peel the shrimp, placing the shells and heads in a saucepan. Add a drizzle of oil, the peeled garlic, chopped tomatoes, and parsley. Sauté for a couple of minutes.
   
2. Pour in the wine and let it evaporate over high heat. Add 1 liter of water, bring to a boil, and simmer for 15 minutes.
   
3. Meanwhile, in a large pan, heat olive oil and sauté the finely chopped shallot over low heat for a couple of minutes.
   
4. While the shallot is cooking, clean and slice the zucchini into pieces about 3 mm (1/8 inch) thick. Add the zucchini to the pan and sauté for 5 minutes.
   
5. Add the peeled shrimp to the zucchini and cook until done, about 5-7 minutes.
   
6. Remove the shrimp from the pan and set aside. Add the fregula to the pan and toast for a couple of minutes, stirring constantly.
   
7. Pour in two ladles of the strained shrimp broth. Cook over medium heat, stirring occasionally and adding more broth as needed to keep the fregula moist.
   
8. When the fregula is fully cooked, return the shrimp to the pan. Season with black pepper to taste, mix well, and serve.