Rating: 3.5 stars
103 Ratings
  • 5 star values: 27
  • 4 star values: 22
  • 3 star values: 34
  • 2 star values: 16
  • 1 star values: 4
  • 103 Ratings


Credit: Christopher Testani

Recipe Summary test

15 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring 2½ cups water to a boil in a medium saucepan. Stir in the couscous, remove from heat, and cover. Let sit until the couscous is tender and ¾ of the water is absorbed, about 5 minutes. Stir in the cream cheese and Parmesan until melted, then season with salt and pepper. Keep the pot covered while you cook the shrimp.

  • Season the shrimp with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat until nearly smoking. Add the shrimp in a single layer and cook, turning once halfway through, until the paprika is browned and the shrimp are cooked through, about 3 minutes. Turn off heat, add half the scallions, and toss to combine. Stir in the lemon juice.

  • Serve the shrimp over the couscous and garnish with the remaining scallions.

Nutrition Facts

380 calories; fat 13g; cholesterol 190mg; sodium 800mg; protein 28g; carbohydrates 39g; sugars 1g; fiber 3g; iron 1.5mg; calcium 175mg.