Prep: 15 minutes. Cook: about 12 minutes.

1 box (6.2 ounces) seasoned couscous mix
1/4 cup olive oil
1/4 cup (1/2 stick) butter
3 large cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, shelled and deveined, tails left on (about 24 shrimp)
2 Tbsp dry white wine
2 Tbsp lemon juice
1/4  tsp salt
1/8 tsp black pepper
3 Tbsp chopped fresh parsley
Lemon wedges, for garnish

1. In saucepan, heat amount of liquid as directed on packaged couscous mixture.
2. Meanwhile, heat oil and 2 tablespoons butter in large skillet. Add garlic and pepper flakes; cook 1 minute. Add shrimp; cook 6 minutes. Remove shrimp with slotted spoon to plate; keep warm. Reserve cooking oil.
3. Add wine to couscous liquid in saucepan. Boil 1 minute. Add remaining butter, juice, salt, pepper, parsley. Finish couscous, following package directions.
4. Spoon couscous on platter. Add shrimp. Drizzle on oil from skillet. Garnish.

Nutrient Value Per Serving:
324 calories, 18 g fat (6 g saturated), 19 g protein, 23 g carbohydrate, 1 g fiber, 506 mg sodium, 155 mg cholesterol.

Family Circle recipe card

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