Dinner to the table in 15 minutes is a pretty fantastic thing. Prep time is really minimal on this and the whole 5 minutes it needs to cook is even better. Fresh flavors, tender shrimp, lemon and the saltiness from the capers are delicious.
Butter beans are something I’ve only had a few times but I had forgotten that they have such a great texture. Great in salads and so good in this dish. Scott has already asked when I might make this again. Always a good sign!
Perfect on a Monday when you might have indulged too much
Shrimp with Butter Beans and Couscous
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Keywords: entree shrimp
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Ingredients (Serves 4)
- 1 cup couscous
- 3 tablespoons extra-virgin olive oil
- 1 pound shelled and deveined medium shrimp
- 1/2 teaspoon crushed red pepper
- 2 tablespoons unsalted butter
- 2 15-ounce can butter beans, rinsed and drained
- 2 tablespoons capers
- Juice of half a lemon
- 1/2 tsp lemon zest
- Handful Italian parsley, roughly chopped
Instructions
Cook couscous according to package instructions, set aside and fluff with a fork.
Heat oil in a skillet, add shrimp and red pepper flakes. Cook 2-3 minutes.
Remove shrimp and set aside.
Add beans, capers, lemon juice and cook for 2 minutes. Add the shrimp back in and stir to combine.
Top couscous with lemon zest and serve with the shrimp mixture.
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