Shrimp Scampi with Lemon Couscous
With just a few minutes of prep work, you can make an eye-catching entree. I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking.
—DIANA SANTOSPAGO ISLE AU HAUT, ME
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
1 cup chicken broth
3 tablespoons lemon juice, divided
1 cup uncooked couscous
5 tablespoons butter, divided
3 tablespoons minced fresh parsley, divided
1 teaspoon grated lemon peel
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
2 pounds cooked jumbo shrimp, peeled and deveined
1/3 cup white wine or additional chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Asiago cheese
1. In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon peel. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed.
2. Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink.
3. Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.