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Shrimp Scampi with Lemon Couscous

 Shrimp Scampi with Lemon Couscous
With just a few minutes of prep work, this makes an eye-catching entree. “I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking,” says Diana Santospago of Isle au Haut, Maine. “It’s a very pretty, tasty dish.”
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
  • Add the wine, salt, pepper and remaining lemon juice; cook 2-3

2 of 2

Shrimp Scampi with Lemon Couscous (continued)

Directions (continued)

  • minutes longer or until heated through. Serve with couscous.
  • Sprinkle with cheese and remaining parsley. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 379 calories, 17 g fat (8 g saturated fat), 254 mg cholesterol, 624 mg sodium, 25 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.