If you're looking for a quick weeknight dinner that requires little effort but packs a lot of flavor, this is it. It's like a traditional shrimp scampi, but I love that the couscous soaks up the sauce and becomes just as flavorsome. Serve with a salad and warm crusty bread.
Recipe from Kitchen Swagger
1 pound shrimp, peeled and deveined
2 cups dry pearled/Israeli couscous
4 garlic cloves, 2 minced, 2 thinly sliced
3 tablespoons olive oil
pinch red pepper flakes
2/3 cup dry white wine
1-2 lemons (1 for juicing and one sliced in wedges for serving, optional)
1/4 cup butter (1/2 stick)
3 tablespoons chopped parsley
salt and pepper
In a bowl, season shrimp with salt and pepper. Add the 2 minced garlic cloves, 1 tablespoon olive oil and juice of half a lemon. Let marinate in your fridge for 30 minutes to 1 hour. This is not entirely necessary but boost the flavor if you have time.
While the shrimp is marinating, cook the couscous according to the package instructions. Once done, set aside and keep warm and covered.
Meanwhile, heat 2 tablespoons of olive oil in a large pan over medium high. Add the shrimp and all the juices from the bowl. Cook the shrimp for 1 minute per side until shrimp is pink but still undercooked. Transfer the shrimp to a plate with tongs, leaving behind all the juices and oil. Add the sliced garlic and red pepper to the pan. Simmer for 1 minute. Add the wine and the juice of the other 1/2 a lemon. Allow the mixture to cook for about 2 minutes, until slightly thickened. Add the butter and cook, mixing occasionally, until the butter is melted. Simmer sauce until it thickens slightly, about 5 minutes.
Add shrimp back in to pan, cooking for another 2 minutes or until just done. Add the couscous to the pan and mix everything together. Top with your parsley and lemon wedges, if using.
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