Name: Garlic shrimp with pearl couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz large raw shrimp (21-25 count), peeled, deveined, and patted dry; 1/4 cup pearl couscous; 1/3 cup water; 5 oz fresh spinach; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 3/4 tsp salted butter; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, bring the water and a quarter of the salt to a boil. Add the pearl couscous, reduce heat to low, and cover. Simmer for 8 to 10 minutes. If water remains, drain it, then cover and let sit off the heat for 2 minutes.
In a bowl, toss the shrimp with the black pepper and the rest of the salt until evenly coated.
In a 12-inch skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip and cook for 1 to 2 minutes more until pink, opaque, and curled into a loose C. Transfer shrimp to a plate. Done when opaque and firm, 145°F.
Lower the skillet heat to medium. Add the garlic and cook for 30 seconds, stirring constantly so it does not burn.
Add the spinach to the skillet and sauté for 1 to 2 minutes until just wilted. Stir in the lemon juice and remove from the heat.
Stir the butter into the warm pearl couscous until melted. Fluff with a fork and plate the couscous alongside the garlic shrimp and wilted spinach.

Nutrition

Ingredients

Instructions

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