Garlic Butter Shrimp Couscous with Broccoli
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Garlic Butter Shrimp Couscous with Broccoli
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When we want to whip up a weeknight dinner in just a few minutes, shrimp are the perfect solution. Pescanova's toss-and-serve shrimp in their own salted butter and garlic sauce are the star of this recipe, paired with lightly-charred broccoli and pearl couscous.
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Ingredients
- 2 tablespoons olive oil divided
- 1 ½ cups pearl couscous or Israeli couscous
- 2 cups chicken broth or vegetable/fish broth or water, low sodium
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly cracked
- 1 broccoli florets and tender stems cut into 1-inch pieces, small head
- 1 Shrimp Pescanova Salted Butter and Garlic, packet
- 1 tablespoon lemon juice plus more for serving
- 1/4 cup chives roughly chopped
- 1/4 cup basil
- 1/4 cup parsley
Instructions
- Heat 1 tablespoon of the oil in a medium saucepan set over medium-high heat. Once the oil is shimmering, add the couscous and cook, stirring often, until the grains turn light brown and begin to smell toasty, about 2 to 3 minutes.
- Add the stock (or water), season with salt and pepper and brink the liquid to a boil. Lower the heat to medium and cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and set aside.
- While the couscous is cooking, heat the other tablespoon of oil in a medium skillet set on medium-high. Add the broccoli and cook, tossing often, until the broccoli chars in spots and becomes tender, 5-6 minutes.
- Lower the heat to medium, and add the shrimp and flavored butter pats from the bag, and toss until the shrimp is fully cooked and everything is coated in the flavored butter sauce.
- Add the couscous and toss until combined. Stir in lemon juice and fresh herbs and transfer to a serving platter.
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