Garlic Butter Shrimp with Couscous & Vegetables

Ingredients

• 1 1/4 lb lb Large shrimp, peeled and deveined
• 1 cup cup Dry couscous
• 1 cup cup Low-sodium chicken or vegetable broth
• 1 medium whole Zucchini, diced
• 1 1/2 cups cup Cherry tomatoes
• 2 tbsp tbsp Olive oil, divided
• 2 tbsp tbsp Unsalted butter
• 4 clove Garlic cloves, minced
• 1/2 tsp tsp Kosher salt, divided
• 1/4 tsp tsp Black pepper
• 2 tbsp tbsp Fresh lemon juice
• zest of 1/2 lemon whole Lemon zest
• 1/4 cup cup Fresh parsley, chopped
• 1/4 cup cup Crumbled feta, optional

Instructions

1. Bring broth to a boil in a small saucepan. Stir in couscous. Cover. Remove from heat. Let stand approximately 5 minutes. Fluff with a fork.
2. Meanwhile, pat shrimp dry. Season with approximately 1/4 teaspoon salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini. Cook approximately 3 minutes. Add cherry tomatoes. Cook another 2-3 minutes until tomatoes begin to blister. Transfer vegetables to a plate.
4. Add remaining olive oil and 1 tablespoon butter to the skillet. Add shrimp. Cook approximately 1-2 minutes per side until just opaque.
5. Add garlic and remaining butter. Cook approximately 30 seconds while tossing the shrimp.
6. Return vegetables to skillet. Add lemon juice and lemon zest. Toss briefly. Taste and adjust salt.
7. Divide couscous among four bowls. Top with shrimp and vegetables. Spoon garlic butter pan juices over each serving. Finish with parsley and optional feta.

Nutrition

Chef's Notes

Because couscous cooks almost instantly, this meal works especially well on nights when time is tight. Do not overcook the shrimp. Food safety: Cook shrimp until just opaque.

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