This shrimp scampi with Israeli couscous is a fresh and flavorful twist on a classic favorite. Juicy shrimp are cooked in a buttery garlic and lemon sauce, then tossed with tender pearl couscous that absorbs every bit of flavor. It’s light, comforting, and easy enough for a weeknight while still feeling elegant and special.

Why You’ll Love This Recipe

This recipe is quick to prepare and packed with bright, balanced flavors. The Israeli couscous adds a unique texture that sets it apart from traditional shrimp scampi, making each bite more satisfying. It’s made with simple ingredients, comes together in one pan after cooking the couscous, and feels like a restaurant-quality meal without the effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound large raw shrimp (20–31 count), peeled and deveined
2 cups dry Israeli couscous (pearl couscous)
4 garlic cloves, 2 finely grated and 2 thinly sliced
3 tablespoons olive oil
2/3 cup dry white wine
2 lemons, 1 juiced and 1 cut into wedges for serving
1/4 cup unsalted butter
3 tablespoons fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste
1 pinch crushed red pepper flakes
Warm toasted bread, for serving

Directions

Season the shrimp evenly with salt and black pepper. Place them in a bowl and toss with 1 tablespoon olive oil, the juice of half a lemon, and the grated garlic. Cover and refrigerate for 30 minutes if time allows to enhance flavor.

Bring a pot of salted water to a boil and cook the Israeli couscous according to package instructions until tender. Set aside, cover, and keep warm.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the marinated shrimp along with any liquid from the bowl. Cook for about 1 minute per side until the shrimp turn pink but are still slightly undercooked. Transfer the shrimp to a plate, leaving the oil in the pan.

Add the sliced garlic and crushed red pepper flakes to the skillet. Cook for about 1 minute until fragrant, stirring constantly. Pour in the white wine and the remaining lemon juice. Simmer for 2 minutes until slightly reduced.

Add the butter and swirl the pan until melted. Continue simmering for about 5 minutes until the sauce thickens slightly.

Return the shrimp to the pan and cook for another 2 minutes until fully cooked. Add the cooked couscous and gently toss until everything is evenly coated in the lemon butter sauce. Remove from heat, sprinkle with parsley, and serve immediately with lemon wedges and warm bread.

Servings and timing

This recipe makes 4 servings.
Preparation time is about 10 minutes, with an optional 30-minute marinating time.
Cooking time is approximately 15 minutes, for a total active time of about 25 minutes.

Variations

You can replace shrimp with scallops for a slightly sweeter seafood option. For a dairy-free version, substitute the butter with additional olive oil. Add vegetables such as spinach, cherry tomatoes, or zucchini for extra color and nutrition. If you enjoy richer sauces, a small splash of cream can be stirred in at the end.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Avoid reheating too long to prevent the shrimp from becoming tough.

FAQs

Can I skip marinating the shrimp?

Yes, marinating is optional, but it adds extra flavor to the shrimp.

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before cooking.

What can I substitute for Israeli couscous?

Orzo or other small pasta shapes are good alternatives.

Is this dish spicy?

It has a mild heat. You can reduce or omit the red pepper flakes if preferred.

Can I make this recipe ahead of time?

It’s best enjoyed fresh, but the couscous can be cooked ahead and reheated.

How do I know when shrimp are cooked?

Shrimp are done when they turn pink and opaque and curl slightly.

Can I add vegetables to this dish?

Yes, vegetables like spinach, tomatoes, or asparagus work well.

What type of wine should I use?

A dry white wine works best to balance the butter and lemon.

Can I double the recipe?

Yes, just use a large skillet and avoid overcrowding the shrimp.

What should I serve with this dish?

Warm bread and a simple salad pair nicely with shrimp scampi couscous.

Conclusion

Shrimp scampi with Israeli couscous is a flavorful, satisfying dish that combines bright citrus, rich butter, and tender seafood in one easy meal. With minimal prep and a short cooking time, it’s a reliable recipe you can turn to whenever you want something simple yet impressive.

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