Lemony Shrimp with White Beans and Couscous Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sara Quessenberry and Kate Merker
Shrimp is everyone's favorite quick-cooking seafood. When you add in hearty cannellini beans and couscous, you get a company-worthy, one-pot meal.
Ingredients
1 (10-ounce) box couscous (1 1/2 cups)
1 1/4 teaspoons kosher salt, divided
4 teaspoons unsalted butter, divided
2 garlic cloves, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 (15.5-ounce) can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 teaspoon pepper
Instructions
Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Heat 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.
Stir in beans, parsley, lemon juice, remaining butter, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 2 –3 minutes or until heated through. Serve with the couscous.
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