Photo: Shrimp Scampi over Pesto Couscous Recipe
Ingredients
- 1 cup fresh basil leaves
- 2 tbsp. chopped garlic
- 1/4 cup chopped walnuts
- 1/4 cup grated Parmesan cheese
- 1/3 cup, plus 1 tbsp. canola oil
- 1 (10-ounce) package couscous
- 1/2 tsp. red pepper flakes
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1 (1-pound) bag frozen raw shrimp, thawed, shelled, deveined, tails left on
- 1 tbsp. chopped fresh parsley
- Kosher salt, to taste
- Black pepper, to taste
Directions
Make the pesto: In the bowl of a food processor, pulse together the basil, 1 tablespoon garlic, walnuts, and Parmesan cheese. With the food processor running, slowly drizzle in cup oil. Season with salt and pepper.
Make the couscous: In a medium saucepan over medium-high heat, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes, or while you cook the shrimp. When you are ready to serve, stir half the pesto into the couscous.
Cook the shrimp: In a large skillet over medium heat, add 1 tablespoon oil, 1 tablespoon garlic, and red pepper flakes, and cook for 30 seconds. Add the broth and lemon juice, and cook until it bubbles. Add the shrimp, season with salt and pepper, give it a good stir, and cook until the shrimp is pink and cooked through, about 3-4 minutes. Remove the pan from the heat and stir in the parsley. Serve immediately, spooning the shrimp and sauce over the Pesto Couscous.
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By snow214
on April 05, 2013
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It was easy and very flavorful. I will definitely make this again. Better then a restaurant dish!
By suebeehone_12541725
farmington hill...
on June 09, 2012
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Very tasty and easy. I used leftover pesto from another recipe I had just made. I used Trader Joe's Harvest Grains Blend, blend of couscous, orzo, baby garbanzo beans,and quinoa.
Will definitely make again!
By Bodecia
on June 02, 2012
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I loved the taste of this, but there were some direction issues. In the pesto instructions the word “cup” stands alone. You know it is 1/3 cup from the ingredient list, but that should be clarified. I ended up needing to add 1/4 cup chicken broth to the pesto to get the right viscosity. I also added 1 cup of frozen peas to the couscous, for texture and sweetness. There is no mention of what to do with the rest of the pesto sauce, either! It says "spoon shrimp and sauce over…”. But, since the shrimp has its own sauce, do you serve the remaining pesto separately, or should the rest of the pesto have gone into the shrimp sauce? I added a teaspoon of butter to the shrimp sauce, and removed the shrimp just before they were done so I could reduce the sauce by half without them overcooking. Then I added the shrimp back in and finished cooking them through before serving.
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