Lemony Shrimp with White Beans and Couscous

Real Simple
Lemony Shrimp with White Beans and CouscousRecipe
Photo: Kan Kanbayashi
Makes 4 servings


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1 10-ounce box couscous (1 1/2 cups)
Kosher salt and black pepper
3 tablespoons unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice


Prep: 20 Minutes

In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.

Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.

Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

Created date

January 2009

Nutritional Information

Calories 510
Protein 36 g
Carbohydrate 66 g
Sugars 2 g
Fiber 6 g
Fat 12 g
Satfat 6 g
Sodium 810 mg
Cholesterol 195 mg