Shrimp Scampi with Lemon Couscous Recipe

4.5 5 8
Shrimp Scampi with Lemon Couscous Recipe
Shrimp Scampi with Lemon Couscous Recipe photo by Taste of Home
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Shrimp Scampi with Lemon Couscous Recipe

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4.5 5 8
Publisher Photo
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.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley. Yield: 6 servings.
Originally published as Shrimp Scampi with Lemon Couscous in Simple & Delicious May/June 2007, p28

Nutritional Facts

1 each: 379 calories, 17g fat (8g saturated fat), 254mg cholesterol, 624mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 30g protein.

  • 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
  1. 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.
  2. 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.
  3. Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley. Yield: 6 servings.
Originally published as Shrimp Scampi with Lemon Couscous in Simple & Delicious May/June 2007, p28

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Reviews forShrimp Scampi with Lemon Couscous

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Kathecooks User ID: 8932515 254026
Reviewed Sep. 12, 2016

"Great example of how simple recipes can be the best. This is really good. lt's summer in Ohio and I had supersweet yellow cherry tomatoes and fresh basil to add instead of parsley. Wow really worked in this dish."

MY REVIEW
bluefd40 User ID: 6532807 144474
Reviewed Jun. 16, 2014

"This was excellent! The only differences was that I chopped up some wild onions and more onions from the garden plus the garlic. I added maybe 1/2 tsp more lemon juice also"

MY REVIEW
jhevner User ID: 6825588 159419
Reviewed Jan. 30, 2014

"Very easy and great flavor on the shrimp. The couscous are pretty plain on their own, but once you pour the extra sauce from the shrimp on top of it, they're amazing."

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 88024
Reviewed Oct. 14, 2013

"The couscous was not flavorful enough. I added more lemon juice, salt and pepper. It would have been better with another herb."

MY REVIEW
DebiLe User ID: 4172300 159835
Reviewed Dec. 23, 2011

"Delicious and relatively easy to make. Everyone who tastes it ends up asking for the recipe."

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