Dinner: Sautéed Shrimp with Lemon-Parsley Spread and Couscous

Recipe by Anna Watson Carl This lemony, buttery herb spread is the perfect partner for shrimp.

This recipe includes superfoods such as:

Lemon

Health benefits of Sautéed Shrimp with Lemon-Parsley Spread and Couscous

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 c. couscous
kosher salt
1/4 c. plus 1 tbsp. Country Crock Original
2 tbsp. parsley, plus more garnish
2 small cloves garlic, minced
2 tsp. lemon zest
1 tbsp. lemon juice
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
3/4 lb. snap peas, ends trimmed
1 1/4 lb. medium shrimp, peeled and deveined tails on
1/4 c. white wine

Instructions

In a small pot, bring 1 1/2 cups water to a boil. Add couscous, stir once, and cover. Remove from heat and let sit 5 minutes, then fluff with a fork. Season with salt.
In a small bowl, combine 1/4 cup Country Crock Original, parsley, garlic, lemon zest and juice, and red pepper flakes. Season with salt and pepper and set aside.
In a large skillet, heat remaining 1 tablespoon Country Crock over medium-high heat. Add snap peas and cook until bright green and crisp-tender, 4 to 5 minutes. Transfer to a bowl.
Add lemon-parsley spread and shrimp to skillet and sauté over medium-high heat until beginning to turn pink, 3 to 4 minutes. Add wine and simmer until shrimp is cooked through and wine reduced by half, 3 minutes more. Season with salt and pepper.
Serve shrimp sauté over couscous, with snap peas on the side.

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