Shrimp Parmesan Couscous Herbs (Print Version)
Succulent shrimp, Parmesan couscous, and fresh herbs create a satisfying Mediterranean meal in only 30 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Grains
02 - 1 cup couscous
→ Dairy
03 - 1/2 cup freshly grated Parmesan cheese
04 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - Zest of 1 lemon
→ Liquids
08 - 1 1/4 cups low-sodium chicken or vegetable broth
09 - 2 tablespoons olive oil
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - Lemon wedges, for serving
# Steps to Follow:
01 - In a medium saucepan, bring the broth to a boil. Stir in couscous, remove from heat, cover, and let stand for 5 minutes.
02 - Fluff couscous with a fork, then stir in Parmesan cheese and 1 tablespoon unsalted butter. Cover to keep warm.
03 - Pat shrimp dry. Season with salt, black pepper, and crushed red pepper flakes if desired.
04 - Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
05 - Add seasoned shrimp and cook for 2 to 3 minutes per side, until pink and opaque.
06 - Stir in lemon zest and half of the chopped parsley. Remove skillet from heat.
07 - Spoon the Parmesan couscous onto plates, top with sautéed shrimp, and garnish with remaining parsley and lemon wedges.
# Additional Tips::
01 -
- Ready in just 30 minutes and hassle-free for busy evenings
- Packed with Mediterranean flavor and a satisfying blend of shrimp and Parmesan couscous
02 -
- Contains shellfish, milk, and wheat so review allergen details carefully
- If using store-bought broth, check for hidden allergens in the ingredient list
03 -
- For extra flavor, add a splash of white wine to the shrimp while sautéing
- Try swapping couscous with quinoa or orzo for a tasty variation