This post may contain affiliate links. Please read our disclosure policy.
My shrimp scampi recipe is prepared over Israeli couscous for a little twist. Shrimp and couscous tossed in garlic, butter, and either pinot grigio or sauvignon blanc. This Italian-American dish is light, citrusy, refreshing, and easy to make in under 25 minutes.
Shrimp scampi in its original form consists of sautéed shrimp served in a simple wine-based sauce made with butter, olive oil, garlic, and lemon. Shrimp scampi is usually served along crunchy toasted Italian bread or over some sort of pasta. The bread is one of my favorite parts!
Looking for a vegetarian option? Give Lemon Butter Couscous a try. A great gluten-free option is to top Parmesan risotto with scallops. I also love using shrimp in unexpected ways, such as a noodle stir fry.
Table of Contents
Ingredient Notes and Substitutions
- Large shrimp (21/30) raw, peeled, deveined): be sure to fully thaw any shrimp you use before cooking. You can do this in the refrigerator gradually or quickly by running frozen shrimp under cool water in a colander for about 10 minutes. Never use warm water to thaw raw shrimp. If you’re using fully cooked shrimp, heat only in the last few minutes just before adding the couscous. Want more shrimp pasta? try my pesto shrimp gnocchi or pesto shrimp pasta!
- Israeli couscous: couscous is essentially toasted pasta made with semolina flour. This recipe calls for Israeli couscous, which is larger and more pearl-like than regular couscous. Traditional couscous is much finer and won’t have the right taste/texture. Opt for pasta as an alternative.
- Dry white wine: Look for pinot grigio or sauvignon blanc. You can also substitute dry vermouth.
- Red pepper flakes: red pepper flakes add a subtle spice that’s really tasty. You can omit it if you prefer. Just make sure they’re fresh!
- Garlic: garlic and butter are arguably the most important ingredients in this recipe. Don’t skimp on garlic for the best flavor.
- Warm bread: I love serving this recipe alongside crunchy toasted bread. Look for Italian, French, or even sourdough.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Season shrimp all over with salt and pepper to taste. Add to a bowl and toss with 1 tablespoon olive oil, juice from half a lemon, and minced garlic. Let marinate in the fridge for 30 minutes to 1 hour (this isn’t essential, however, it adds a lot of flavor to the shrimp and is highly recommended).
Step 2.
Cook couscous per the instructions on the packaging. Set aside and keep warm/covered.
Step 3.
Meanwhile, heat the remaining 2 tablespoons of olive oil on medium heat in a large pan. Add shrimp mixture (including lemon and oil from the bowl) and cook until shrimp are just pink but slightly undercooked, 1 minute per side. Transfer shrimp to a plate with tongs leaving all oil behind in the pan.
Step 4.
Add sliced garlic and red pepper flakes and simmer for 1 minute. Add wine and juice from the remaining half of the lemon. Let cook until slightly reduced, about 2 minutes (image 4a). Add butter and cook, twirling around the pan as it melts. Simmer until sauce is slightly thickened, about 5 minutes (image 4b).
Step 5.
Add shrimp back into the pan and cook for another 2 minutes or until the shrimp are fully cooked through (image 5a). Stir in all couscous and toss with shrimp until fully coated in lemon butter sauce (image 5b). Top with fresh parsley and serve immediately with lemon wedges and warm bread.
Expert Tips
- Marinate the shrimp 30 minutes prior to cooking in garlic, olive oil, and lemon juice to really enhance the flavor. This is not mandatory, but an awesome tip I got from Bon Appétit. It makes a big difference in the final flavor.
- Shrimp cook very quickly in a pan. You really only need to saute for 2 minutes per side to fully cook through. Be careful not to overcook or the shrimp will dry out.
- Be sure to always get peeled and deveined shrimp. Regardless of fresh or frozen. This will save you a lot of unnecessary time and effort. You can remove the tail shell before cooking or cook/serve with the tail on. Tails look better for presentation but require removing before eating.
Frequently Asked Questions
You can make shrimp scampi and serve it over pasta, rice, or couscous. You can skip pasta and serve the shrimp alongside bread.
Yes, you can omit the wine or use chicken broth in its place.
More Shrimp Recipes You’ll Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Shrimp Scampi With Israeli Couscous Recipe
Ingredients
- 1 pound large raw shrimp (20/31 size), peeled, deveined
- 2 cups dry Israeli couscous, pearl couscous
- 4 garlic cloves, 2 grated, 2 thinly sliced
- 3 tablespoons olive oil
- 2/3 cup dry white wine, pinot grigio or sauvignon blanc
- 2 lemons, 1 for lemon wedges for serving
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons chopped parsley
- Salt and pepper, to taste
- pinch crushed red pepper flakes
- Warm, toasted bread, Sourdough, French, Italian
Instructions
- Season shrimp all over with salt and pepper to taste. Add to a bowl and toss with 1 tablespoon olive oil, juice from half a lemon, and minced garlic. Let marinate in the fridge for 30 minutes to 1 hour (this isn't essential, however, it adds a lot of flavor to the shrimp and is highly recommended).
- Cook couscous per the instructions on the packaging. Set aside and keep warm/covered.
- Meanwhile, heat the remaining 2 tablespoons of olive oil on medium heat in a large pan. Add shrimp mixture (including lemon and oil from the bowl) and cook until shrimp are just pink but slightly undercooked, 1 minute per side. Transfer shrimp to a plate with tongs leaving all oil behind in the pan.
- Add sliced garlic and red pepper flakes and simmer for 1 minute. Add wine and juice from the remaining half of the lemon. Let cook until slightly reduced, about 2 minutes. Add butter and cook, twirling around the pan as it melts. Simmer until sauce is slightly thickened, about 5 minutes.
- Add shrimp back into the pan and cook for another 2 minutes or until the shrimp are fully cooked through. Stir in all couscous and toss with shrimp until fully coated in lemon butter sauce. Top with fresh parsley and serve immediately with lemon wedges and warm bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the couscou cooked earlier in the day? The shrimp and couscous will be the main courses at a progressive dinner
It became a five * when I both toasted the couscous before boiling, and boiled it with Penzey’s Seafood Base flavoring the water. Careful not to overcook shrimp, and it was even more flavorful gently reheated the second day.
This was delicious! My whole family loved it. Perfect recipe, thank you!
This was a huge hit with my family! Light and delicious. The perfect amount of lemon. We will definitely make it again.
So glad to hear it!