Ingredients

• 16 head-on jumbo shrimp
• 2 stalks celery, sliced
• 1 carrot, sliced
• 1 tomato, sliced
• 1/4 medium onion, sliced
• 1/2 pound fregola (see Tips, below)
• 4 tablespoons extra virgin olive oil
• Thinly sliced fresh parsley and basil for garnish
• fresh basil

Instructions

1. Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
2. Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add fregola, and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
3. Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.