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Lemon-Pepper Shrimp and Asparagus Saute
with couscous

Active: 35 Total: 35

This quick-cooking saute is a great way to start off a busy week, getting fresh flavor from garlic, lemon juice, and fresh parsley.
Smarts: Be sure to adjust and add more black pepper if you'd like - it can vary in intensity. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Couscous:
  • Stock, any type - 3/4 cup (sub water)
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Shrimp and Asparagus Saute:
  • Shrimp, peeled and deveined - 1 lb
  • Asparagus - 1 bunch , trimmed and chopped into 1" / 2.5 cm pieces
  • Garlic - 2 cloves , chopped
  • Lemons - 1 , zest and wedges
  • Parsley - 1 Tbsp , chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Paprika - 1/2 tsp
  • Vinegar, red or white wine - 2 tsp
  • Butter - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and pat dry.

  2. Make couscous - Combine stock, salt, and butter (portions for couscous) in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)

  3. Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Lemon / Parsley - Zest and then slice lemon into wedges. Chop parsley. Store separately. (Can be done 1 day ahead)

  5. Season shrimp - Toss shrimp with first portion of olive oil, paprika, garlic, and lemon zest. Refrigerate until ready to cook (up to 4 hours).

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Make

  1. Heat a large skillet over medium heat. Add second portion of olive oil. To heated oil, add asparagus, vinegar, and some salt. Saute until asparagus is bright green and starting to turn tender, 2 to 4 minutes (depending on thickness of stalks).

  2. Add butter (portion for shrimp). When butter melts, pour shrimp, including marinade, over asparagus. Saute until shrimp is opaque and cooked through, 4 to 5 minutes. Squeeze half the lemon wedges over top. Season with salt (portion for shrimp), pepper, and red pepper flakes (if using), adding more to taste if needed.

  3. If couscous was made ahead, reheat in the microwave.

  4. Serve asparagus and shrimp over couscous. Sprinkle parsley on top and add lemon wedges on the side. Enjoy!

Nutrition Facts

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