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Shrimp Scampi With Israeli Couscous

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Shrimp scampi with Israeli couscous is a flavorful twist on the classic, featuring juicy shrimp in a buttery garlic-lemon sauce tossed with pearl couscous. It’s elegant, quick to prepare, and perfect for a satisfying weeknight or special occasion meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Ingredients

  • 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
  • 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

Instructions

  1. Season shrimp with salt and black pepper. Toss with 1 tablespoon olive oil, juice of half a lemon, and grated garlic. Refrigerate for 30 minutes if time allows.
  2. Bring salted water to a boil and cook Israeli couscous according to package instructions. Drain and keep warm.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shrimp and marinade to the pan. Cook for 1 minute per side until just pink but not fully cooked. Transfer shrimp to a plate.
  4. In the same skillet, add sliced garlic and red pepper flakes. Cook for 1 minute until fragrant.
  5. Pour in white wine and remaining lemon juice. Simmer for 2 minutes until slightly reduced.
  6. Add butter and swirl until melted. Simmer for 5 minutes to thicken slightly.
  7. Return shrimp to the skillet and cook for 2 minutes until fully cooked through.
  8. Add cooked couscous and toss gently until coated in the sauce.
  9. Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges and warm bread.

Notes

  • Marinating the shrimp enhances flavor but is optional for faster prep.
  • Use scallops instead of shrimp for variation.
  • Add vegetables like spinach or cherry tomatoes for extra nutrients.
  • For dairy-free, replace butter with olive oil.
  • Reheat gently to avoid overcooking the shrimp.

Nutrition

Find it online: https://savorymomskitchen.com/shrimp-scampi-with-israeli-couscous/