Shrimp Scampi With Pesto Couscous
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
35
Sweetness
47
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Garlic (chopped, divided)1 cup
Walnut (chopped)1 cup
Grated Parmesan2 cups
Water1.5 cups
Couscous1 tsp
Red Pepper Flake1 cup
Chicken BrothDirections:
1
Watch how to make this recipe
2
In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan
3
With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste
4
In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil
5
Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp
6
(Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes
7
) When you are ready to serve, stir half the basil pesto into the couscous
8
(Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta
9
) Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat
10
Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds
11
Add the broth and lemon juice and cook until it bubbles
12
Add the shrimp, season with salt and pepper, to taste, give it a good stir
13
Cook until the shrimp turn pink and are cooked through, about 4 minutes
14
Remove the pan from the heat and stir in the parsley
15
(Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta
16
) Transfer the couscous to a serving platter
17
Spoon the shrimp and sauce over the couscous and serve immediately