Lemony Shrimp With White Beans and Couscous

Lemony Shrimp With White Beans and Couscous
Kan Kanbayashi
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
10-ounce
box couscous (1 1/2 cups)
kosher salt and black pepper
3
tablespoons
unsalted butter
2
cloves garlic, 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

Directions

  1. In a saucepan, bring 2 cups water to a boil.
  2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
  4. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
  5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
  6. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Protein 36 g
  • Carbohydrate 66 g
  • Sugar 2 g
  • Fiber 6 g
  • Fat 12 g
  • Sat Fat 6 g
  • Sodium 810 mg
  • Cholesterol 195 mg
What does this mean? See Nutrition 101.

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