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 admin 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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