Shrimp Parmesan Couscous

This savory Shrimp Parmesan Couscous is a weeknight wonder when you crave something quick but crave worthy Tender shrimp are kissed with garlic and lemon then piled onto a parmesan studded bed of fluffy couscous all ready in about 30 minutes

When I first made this for my partner on a rushed weeknight we both marveled at how restaurant quality it felt with minimum effort Honestly the scent of garlic hitting hot oil sends everyone into the kitchen asking what is cooking I have yet to serve this without someone sneaking bites of shrimp straight from the skillet

Ingredients

• Large shrimp: Fresh or frozen but always peeled and deveined for the most tender bite choose wild caught if possible for better flavor and sustainability
• Couscous: Cooks up in just minutes search for the fine variety for fluffiest results
• Freshly grated parmesan: Adds salty richness and a creamy layer use wedge cheese for best melt and flavor
• Unsalted butter: Brings the dish together and gives the couscous its velvety finish
• Minced garlic: Packs aromatic punch go for firm unblemished cloves
• Fresh parsley: Lifts and freshens the whole plate flat leaf type has the best flavor and color
• Lemon zest: Adds brightness always zest before juicing to preserve natural oils
• Low sodium broth: Keeps the couscous from being bland choose high quality for deeper taste
• Olive oil: Is essential for sautéing extra virgin offers the richest flavor
• Salt and black pepper: Are for classic seasoning fresh cracked if possible is best
• Crushed red pepper flakes: Will add heat if you like a little spice
• Lemon wedges: Used as garnish for extra zing

Instructions

Boil the Broth and Steam Couscous:

Bring the low sodium broth to a boil in a medium saucepan Then stir in the couscous When it comes off the heat cover with a lid and let steam for 5 minutes to fully hydrate every grain This is how you keep the couscous light not gummy

Enrich the Couscous:

After five minutes uncover and fluff the couscous gently with a fork Add in the grated parmesan and one tablespoon of butter Stir until smooth and rich Cover again to keep it warm as you prepare the shrimp

Season the Shrimp:

Pat the shrimp very dry with a paper towel and toss them with salt black pepper and red pepper flakes if using This helps the seasoning stick and ensures an even cook

Sauté Garlic:

Heat the olive oil and remaining tablespoon of butter in a large skillet over medium high heat Add the minced garlic Stir constantly for about half a minute It should smell fragrant but never brown as that could turn it bitter

Cook the Shrimp:

Add in the shrimp arranging them in a single layer Cook each side for two to three minutes until opaque and pink Take care not to crowd the pan and do not overcook shrimp or they will turn rubbery

Add Lemon and Parsley:

Right as the shrimp finish cooking add lemon zest and half of the parsley Toss in the pan then immediately remove from heat so the herbs stay bright and the aroma fills the dish

Assemble and Serve:

Spoon the warm parmesan couscous onto plates Pile the shrimp on top Sprinkle over the reserved fresh parsley and arrange lemon wedges on the side Serve immediately for best texture and flavor

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A family favorite memory is my younger sibling always hovering over the skillet waiting for that first drizzle of lemon and declaring the kitchen the best place in the house

Storage Tips

Leftovers stay tasty for up to two days in the fridge Pack shrimp and couscous separately for best texture since shrimp can release a little liquid as they cool and reheat When reheating microwave the couscous covered with a damp paper towel to help revive moisture Or steam over simmering water briefly Shrimp are best reheated very gently just until warmed through so they remain tender

Ingredient Substitutions

Chicken or vegetable broth both work for the couscous If you have shellfish stock it gives another layer of briny flavor Quinoa or orzo can be swapped for the couscous For gluten free version use quinoa or a rice blend instead Try romano or asiago cheese if you are out of parmesan Romano brings a slightly sharper taste A handful of arugula or baby spinach wilted into the couscous at the end can add a nice green bite

Serving Suggestions

This dish is delicious on its own but also works with a crisp green salad or roasted seasonal vegetables Serve with warm crusty bread to mop up the extra buttery juices A glass of chilled pinot grigio or sparkling water with lemon ties in beautifully with the light citrusy flavors

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Fluffy, restaurant style Shrimp Parmesan Couscous brings bright flavors to busy nights Enjoy with your favorite greens and a squeeze of lemon for the perfect finish

Kitchen Questions

→ How do you prevent shrimp from becoming rubbery?

Cook shrimp just until pink and opaque, about 2–3 minutes per side, to keep them tender and juicy.

→ Can chicken broth be replaced for a vegetarian option?

Yes, substitute vegetable broth for chicken broth to make the meal suitable for vegetarians.

→ What can be used instead of couscous?

Quinoa or orzo are excellent alternatives, offering a similar texture while accommodating different preferences.

→ How can you add extra flavor?

Try adding a splash of white wine while sautéing the shrimp, or increase red pepper flakes for a spicier finish.

→ Is this suitable for pescatarians?

Yes, the dish primarily uses shrimp and contains no meat, aligning well with a pescatarian diet.

→ Any dairy-free modifications?

For a dairy-free version, replace Parmesan and butter with plant-based alternatives.