Tuesday, December 12, 2017
Home Recipes Lemony Shrimp with White Beans and Couscous

Lemony Shrimp with White Beans and Couscous

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Kan Kanbayashi

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

Preparation


  1. 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.

  2. 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.

  3. 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.


  • Prep Time:


  • Cook Time:

  • 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.

  • Yield:

    Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving:
482
Fat per serving:
6g
Saturated fat per serving:
3g
Monounsaturated fat per serving:
1g
Polyunsaturated fat per serving:
1g
Protein per serving:
32g
Carbohydrate per serving:
73g
Fiber per serving:
9g
Cholesterol per serving:
178mg
Iron per serving:
6mg
Sodium per serving:
663mg
Calcium per serving:
111mg


adapted from Real Simple

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