Lemony Shrimp with White Beans and Couscous

Name: Lemony Shrimp with White Beans and Couscous
Prep time: 10 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 1u00bd cups Israeli couscous or a wide pasta such as a pappardelle; u00bc teaspoons kosher salt, divided; 4 teaspoons unsalted butter, divided; 3 garlic cloves, chopped or grated; 4 scallions, chopped; 1 pound medium shrimp, peeled and deveined; 1 (15.5-ounce) can cannellini beans, rinsed; u00bd cup fresh flat-leaf parsley; 1 fresh lemon juice; tablespoon lemon zest; u00bc teaspoon pepper or lemon pepper if you have it

By Pasta, Shrimp Sautéing

February 7, 2020

This Lemony Shrimp with White Beans and Couscous is super fast to make. I used Israeli Couscous, but you could use orzo or a wide pasta such as a pappardelle. The key is to not overcook the shrimp!

Prep: 10 mins
Cook: 5 mins
Yields: 4 Servings

Ingredients

1½ cups Israeli couscous or a wide pasta such as a pappardelle

¼ teaspoons kosher salt, divided

4 teaspoons unsalted butter, divided

3 garlic cloves, chopped or grated

4 scallions, chopped

1 pound medium shrimp, peeled and deveined

1 (15.5-ounce) can cannellini beans, rinsed

½ cup fresh flat-leaf parsley

1 fresh lemon juice

tablespoon lemon zest

¼ teaspoon pepper or lemon pepper if you have it

Directions

1Bring 2 cups water to a boil in a pan. Add couscous and ¼ teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2Heat 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.

3Stir in beans, parsley, lemon juice, lemon zest, remaining butter, remaining 1 teaspoon salt, and pepper. Cook 2 – 3 minutes or until heated through. Serve with the couscous.

4Top with fresh chopped scallions, chopped parsley, lemon zest, lemon pepper, and a sprinkle of flakey sea salt.

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