Lemony Shrimp with White Beans and Couscous |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Shrimp is everyone's favorite quick-cooking seafood. When you add in hearty cannellini beans and couscous, you get a company-worthy, one-pot meal. Ingredients:
1 (10-ounce) box couscous (1 1/2 cups) |
1 1/4 teaspoons kosher salt, divided |
4 teaspoons unsalted butter, divided |
2 garlic cloves, 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 |
1/4 teaspoon pepper |
Directions:
1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink.
3. Stir in beans, parsley, lemon juice, remaining butter, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 2–3 minutes or until heated through. Serve with the couscous.
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