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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Sautéed Shrimp with Lemon-Parsley Spread and Couscous

Sautéed Shrimp with Lemon-Parsley Spread and Couscous

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Sep 16, 2015
Yields:
4
Prep Time:
5 mins
Total Time:
25 mins
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This lemony, buttery herb spread is the perfect partner for shrimp.

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Ingredients

  • 1 1/2 cups couscous
  • kosher salt
  • 1/4 cup plus 1 tbsp. Country Crock Original
  • 2 Tbsp. fresh parsley, plus more for garnish
  • 2 small cloves garlic, minced
  • 2 tsp. lemon zest
  • Juice of 1/2 lemon
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 3/4 lb. snap peas, ends trimmed
  • 1 1/4 lb. medium shrimp, peeled and deveined
  • 1/4 cup white wine

Directions

    1. Step 1In a small pot, bring 1½ cups water to a boil. Add couscous, stir once, and cover. Remove from heat and let sit 5 minutes, then fluff with a fork and season with salt.
    2. Step 2In a small bowl, combine ¼ cup Country Crock Original, parsley, garlic, lemon zest and juice, and red pepper flakes. Season with salt and pepper and set aside.
    3. Step 3In a large skillet, heat remaining 1 tablespoon Country Crock over medium-high heat. Add snap peas and cook until bright green and crisp-tender, 4 to 5 minutes, then transfer to a bowl.
    4. Step 4Add lemon-parsley spread and shrimp to skillet and cook over medium-high heat until beginning to turn pink, 3 to 4 minutes. Add wine and simmer until shrimp is cooked through and wine reduced by half, 3 minutes more. Season with salt and pepper.
    5. Step 5Serve shrimp sauté over couscous, with snap peas on the side.
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