Photo of Lemon-garlic shrimp with couscous and broccoli by WW

Lemon-garlic shrimp with couscous and broccoli

6
5
1
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
This modern take on shrimp scampi features quick-cooking Israeli couscous and broccoli. It's a delicious, all-in-one dinner for busy nights. You can substitute chopped asparagus for the broccoli for a different flavor profile. Israeli couscous, also called pearl couscous, has a slightly chewy texture and neutral flavor that takes on the flavor of the seasonings it is paired with. You can use frozen shrimp here, if you like. The shell-on variety often has the best flavor since the shell protects the shrimp during freezing and thawing. But if you’re short on time, opt for the already peeled variety to keep prep time shorter.

Ingredients

Canned low-sodium chicken broth

4 cup(s), divided

Uncooked whole wheat Israeli couscous

1 cup(s)

Uncooked broccoli

4 cup(s), florets

Olive oil

2 tsp, extra virgin, divided

Uncooked shrimp

1 pound(s), large-size, peeled, deveined

Uncooked shallot(s)

1 large, minced

Minced garlic

2 Tbsp

Red pepper flakes

tsp, or to taste

White wine

¼ cup(s), dry

Fresh lemon juice

1 tsp

Lemon zest

1 tsp, grated

Basil

3 Tbsp, minced, fresh

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon shrimp over couscous-broccoli mixture. Yields about 3 1/2 oz shrimp and 1 cup couscous-broccoli mixture per serving.