Lemony Shrimp With White Beans and Couscous

shrimp-beans-couscous-plate
Photo by Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Calories 21 calories from fat
    • Fat 12 g
    • Sat Fat 6 g
    • Cholesterol 195 mg
    • Sodium 810 mg
    • Protein 36 g
    • Carbohydrate 66 g
    • Sugar 2 g
    • Fiber 6 g

Ingredients

  1. Check 110-ounce box couscous (1 1/2 cups)
  2. Check kosher salt and black pepper
  3. Check 3tablespoons unsalted butter
  4. Check 2 cloves garlic, chopped
  5. Check 4 scallions, chopped
  6. Check 1pound medium shrimp, peeled and deveined
  7. Check 115.5-ounce can cannellini beans, rinsed
  8. Check 1/2cup fresh flat-leaf parsley
  9. Check 2tablespoons 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.