The perfect new recipe for spring is here 😍 Introducing: Seared Shrimp with Pea & Pesto Couscous! The photo speaks for itself. Say couscous 5 times fast… and check the recipe below!
Seared Shrimp with Pea & Pesto Couscous
- 1 lb shrimp peeled & deveined
- 2 cups cooked Israeli couscous
- 1 shallot thinly sliced
- 1 cup frozen peas
- 1 cup chopped asparagus
- 1 tbsp mint chopped
- 1 tbsp basil chopped
- 1/3 cup pesto
- 1/2 lemon plus more to serve
- 2 tbsp grated Parmesan to top
- Olive oil
- Kosher salt & pepper
Cook couscous according to package.
Heat skillet over medium heat. Add enough olive oil to coat the pan. Place the shrimp in the pan making sure the shrimp don’t overlap or crowd the pan.
Cook for about 2 minutes each side until the shrimp has just turned pink and is no longer translucent. Set aside.
Add more olive oil to coat the same pan. Add in shallots for about 1 minute or until fragrant.
Add in frozen peas and asparagus and sauté until the peas are defrosted and asparagus is tender, about 5-6 minutes.
Add in cooked couscous, pesto, juice from 1/2 lemon, and kosher salt & pepper to taste. Stir to combine.
Add shrimp, basil and mint on top then sprinkle with Parmesan cheese. Serve immediately with fresh lemon wedges.