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!
Shrimp with Butter Beans and Couscous
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Keywords: entree shrimp
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
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.