Sautéed Shrimp with Lemon-Parsley Spread and Couscous
By Yields:
4
Prep Time:
5 mins
Total Time:
25 mins
Jump to recipeThis 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
- 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.
- 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.
- 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.
- 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.
- Step 5Serve shrimp sauté over couscous, with snap peas on the side.
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