This modern take on shrimp scampi features quick-cooking couscous and broccoli. It's a delicious, all-in-one dinner for busy nights.
- 4 cup(s) canned low-sodium chicken broth, divided
- 1 cup(s) uncooked whole wheat Israeli couscous
- 4 cup(s) uncooked broccoli, florets
- 2 tsp olive oil, extra virgin, divided
- 1 pound(s) uncooked shrimp, large-size, peeled, deveined
- 1 large uncooked shallot(s), minced
- 2 Tbsp minced garlic
- 1/8 tsp red pepper flakes, or to taste
- 1/4 cup(s) white wine, dry
- 1 tsp fresh lemon juice
- 1 tsp lemon zest, grated
- 3 Tbsp basil, minced, fresh
In a medium saucepan, bring 2 cups broth to a boil over high heat. Add couscous and broccoli to pan; cover, reduce heat to low and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat; set aside.
Meanwhile, in a large nonstick sauté pan, heat 1 teaspoon oil over medium-high heat. Add shrimp and cook, flipping once, until lightly seared and cooked through, about 2 to 3 minutes per side; remove to a plate.
Add remaining teaspoon oil, shallot, garlic and hot pepper flakes to pan; cook, stirring a few times, 1 minute. Add wine; stir and scrape up browned bits from bottom and sides of pan. Add remaining 2 cups broth and increase heat to high; cook, stirring occasionally, until reduced to a thick sauce, about 10 to 15 minutes. Add shrimp and any accumulated juices to pan; stir in lemon juice, lemon zest and basil.
To serve, spoon shrimp over couscous-broccoli mixture. Yields about 3 1/2 oz shrimp and 1 cup couscous-broccoli mixture per serving.
- You can substitute chopped asparagus for the broccoli for a different flavor twist.