Shrimp Scampi with Pesto Couscous

Name: Shrimp Scampi with Pesto Couscous
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 small bunch basil, about 2 cups leaves; 79 milliliters canola oil, plus 1 tablespoon; 118 milliliters chicken broth; 355 milliliters couscous; 2 Tbsps chopped garlic, divided; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters grated Parmesan; 1 Tbsp chopped parsley leaves; 1 teaspoons red pepper flakes; 454 grams frozen raw shrimp, thawed, shelled, tails left on, and deveined; 59 milliliters chopped walnuts; 473 milliliters water

You can never have too many main course recipes, so give Shrimp Scampi with Pesto Couscous A mixture of water, shrimp, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 25 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan. With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Fresh Basil

Parmesan

Walnuts

Garlic

Cooking Oil

Equipment you will use

Food Processor

Bowl

In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.) When you are ready to serve, stir half the basil pesto into the couscous. (Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.)

Ingredients you will need

Basil Pesto

Couscous

Tomato

Shrimp

Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds.

Ingredients you will need

Red Pepper Flakes

Garlic

Add the broth and lemon juice and cook until it bubbles.

Ingredients you will need

Lemon Juice

Broth

Add the shrimp, season with salt and pepper, to taste, give it a good stir. Cook until the shrimp turn pink and are cooked through, about 4 minutes.

Ingredients you will need

Salt And Pepper

Shrimp

Remove the pan from the heat and stir in the parsley. (Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.)

Ingredients you will need

Parsley

Shrimp

Equipment you will use

Frying Pan

Transfer the couscous to a serving platter. Spoon the shrimp and sauce over the couscous and serve immediately.

Ingredients you will need

Couscous

Shrimp

Sauce

Equipment

Ingredients

Servings:

1small bunch

basil, about 2 cups leaves 79milliliters

canola oil, plus 1 tablespoon 118milliliters

chicken broth 355milliliters

couscous 2Tbsps

chopped garlic, divided 1

lemon, juiced 4servings

Kosher salt and freshly ground black pepper 59milliliters

grated Parmesan 1Tbsp

chopped parsley leaves 1teaspoons

red pepper flakes 454grams

frozen raw shrimp, thawed, shelled, tails left on, and deveined 59milliliters

chopped walnuts 473milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Mark West Pinot Grigio

Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.