Shrimp Scampi over Pesto Couscous

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April 29th is National Shrimp Scampi Day (to see more Food Holidays click National Food Holidays). I have already posted a shrimp scampi recipe on this website, but I wanted to post this recipe for Shrimp Scampi over Pesto Couscous for National Shrimp Scampi Day since it is a fancier recipe. I stole this recipe for Shrimp Scampi over Pesto Couscous from a Sandra Lee Money Saving Meals episode on the Food Network. I cheat though and use a store bought pesto instead of making it from scratch.

Did you know? On U.S. restaurant menus, the term scampi is often used to describe large shrimp that are split; brushed with garlic oil or butter and broiled.¹ (see more trivia in the Trivia tab)

In medium saucepan over medium-high heat, bring 2 cups water and ½ tsp of salt to a boil. Remove from heat, stir in the couscous

Cover and let stand for 5 minutes, or while you cook the shrimp. In a large skillet over medium heat, add 1 tbsp olive oil, 1 tbsp minced garlic and ½ tsp red pepper flakes and cook for 30 seconds.

Add ½ cup chicken broth and juice of 1 lemon and cook until it bubbles.

Add the 1 lb frozen raw shrimp that has been thawed, shelled and deveined; season with salt and pepper (I also add a couple of shakes of Old Bay Seasoning)

give it a good stir and cook until the shrimp is pink and cooked through, about 3-4 minutes.

When ready to serve, stir in ¼ cup to ½ cup store bought pesto into the couscous.

Remove the shrimp pan from heat and stir in the parsley. Serve immediately, spooning the shrimp and sauce over the pesto couscous. Drizzle extra pesto on top of the shrimp.

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Shrimp Scampi over Pesto Couscous

Quick and easy shrimp scampi served over couscous mixed with pesto. A fancy meal without the fancy price tag. You can use store bought pesto for a cooking shortcut to save even more time. Great for entertaining!

Course Entree, Main Course
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Recipe Thief

Ingredients

Pesto:

  • 1 cup fresh basil leaves
  • 2 tbsp chopped garlic
  • ¼ cup chopped walnuts
  • ¼ cup grated Parmesan cheese
  • ⅓ cup , plus 1 tbsp canola oil
  • Kosher salt and black pepper , to taste

Couscous:

  • 10 oz package couscous
  • 2 cups water
  • ½ tsp salt

Shrimp:

  • ½ tsp red pepper flakes
  • ½ cup chicken broth
  • Juice of 1 lemon
  • 1 lb frozen raw shrimp , thawed, shelled, deveined, tails left on
  • 1 tbsp chopped fresh parsley

Instructions

Pesto:

  1. In food processor, pulse basil, 1 tbsp garlic, walnuts, and parmesan cheese. With processor running, slowly drizzle in cup oil, season with salt and pepper.

Couscous:

  1. In medium saucepan over medium-high heat, bring 2 cups water and ½ tsp of salt to a boil.
  2. Remove from heat, stir in the couscous, cover and let stand for 5 minutes, or while you cook the shrimp.
  3. When ready to serve, stir half of the pesto into the couscous.

Shrimp:

  1. In a large skillet over medium heat, add 1 tbsp oil, 1 tbsp garlic and red pepper flakes and cook for 30 seconds.
  2. Add broth and lemon juice and cook until it bubbles.
  3. Add the shrimp, season with salt and pepper, give it a good stir and cook until the shrimp is pink and cooked through, about 3-4 minutes.
  4. Remove the pan from heat and stir in the parsley. Serve immediately, spooning the shrimp and sauce over the pesto couscous.

Recipe Notes

I cheat and use good store made pesto. I remove the tails from the shrimp prior to cooking. I also add a shake or two of Old Bay seafood seasoning to the skillet when cooking the shrimp. I can’t cook shrimp without using it!