Shrimp Scampi With Israeli Couscous Recipe

5 from 4 votes

Shrimp Scampi With Israeli Couscous Recipe

Classic buttery, garlicky, and citrusy shrimp scampi served over Israeli couscous. Easy and ready in 15 minutes (plus optional marinating).

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

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

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.

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