Shrimp with Butter Beans and Couscous

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 . With a surprise party that my husband pulled off for me and my mother in law on Friday night, a day of dress shopping for my friend Jess’ wedding and an evening at Marvel bar in Minneapolis. My body needed some healthy food!

by A Fit and Spicy Life

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.