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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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
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:
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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:
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In medium saucepan over medium-high heat, bring 2 cups water and ½ tsp of salt to a boil.
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Remove from heat, stir in the couscous, cover and let stand for 5 minutes, or while you cook the shrimp.
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When ready to serve, stir half of the pesto into the couscous.
Shrimp:
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In a large skillet over medium heat, add 1 tbsp oil, 1 tbsp garlic and red pepper flakes and cook for 30 seconds.
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Add broth and lemon juice and cook until it bubbles.
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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.
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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!