Lemony Shrimp with White Beans and Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 10-ounce box couscous (1 1/2 cups) |
kosher salt and black pepper |
3 tablespoons unsalted butter |
2 cloves garlic, chopped |
4 scallions, chopped |
1 pound medium shrimp, peeled and deveined |
1 15.5-ounce can cannellini beans, rinsed |
1/2 cup fresh flat-leaf parsley |
2 tablespoons fresh lemon juice |
Directions:
1. In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes. Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
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