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- 1 pound large shrimp, peeled and deveined - 1 cup couscous - 2 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup baby spinach - Fresh parsley, chopped, for garnish - Lemon wedges, for serving To create my Minute Garlic Butter Shrimp Couscous Skillet, you need fresh and simple ingredients. First, large shrimp is the star of the dish. They bring a sweet and briny flavor. Next, we use couscous, which cooks quickly and adds a delightful texture. Unsalted butter provides a rich base for our dish. Seasonings add depth. Garlic is a must for that amazing aroma and taste. Red pepper flakes add heat, but you can skip them if you prefer milder flavors. Don’t forget salt and pepper for seasoning; they enhance all the flavors. Now for the veggies! Cherry tomatoes add a burst of sweetness. Baby spinach brings in some color and nutrients. Finally, fresh parsley and lemon wedges elevate the dish, adding freshness and brightness. This mix of ingredients creates a lovely, balanced meal that you can make in just minutes. 1. Start by boiling 1 cup of vegetable broth or water in a medium pot. Use high heat to bring it to a full boil. 2. Once the liquid is boiling, add 1 cup of couscous. Stir it gently, then cover the pot and remove it from heat. 3. Let the couscous sit for 5 minutes. It will soak up all the liquid during this time. 4. After 5 minutes, use a fork to fluff the couscous. This step makes it light and fluffy. Set it aside for later. 1. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Watch it carefully so it doesn’t burn. 2. Add 4 minced garlic cloves to the melted butter. If you like heat, add 1/2 teaspoon of red pepper flakes too. Stir for about 1 minute until it smells amazing. 3. Place 1 pound of peeled and deveined shrimp into the skillet. Season them with salt and pepper. Cook for 2-3 minutes on each side. 4. The shrimp are done when they turn pink and opaque. Remove them from the heat. 1. Add 1 cup of halved cherry tomatoes and 1 cup of baby spinach to the skillet with the shrimp. Stir them in well. 2. Cook for another 1-2 minutes. The spinach should wilt, and the tomatoes will soften just a bit. 3. Now, gently fold the cooked couscous into the skillet. Mix everything together until it’s heated through. 4. Taste and adjust the seasoning if needed. To ensure your shrimp are perfectly cooked, focus on timing. Cook them for just 2-3 minutes on each side. They should turn pink and opaque. If you overcook shrimp, they can become rubbery. For seasoning to taste, start with salt and pepper. You can add red pepper flakes for heat. Taste as you cook, and adjust the seasoning as needed. A squeeze of lemon juice at the end brightens the dish. For presentation ideas, serve the dish in shallow bowls. Add a sprinkle of fresh parsley and a lemon wedge on the side. This adds color and freshness to your meal. Drizzling some olive oil on top can enhance both flavor and look. Pair this dish with a simple green salad or steamed veggies. A light white wine, like Sauvignon Blanc, works well too. It complements the flavors of the shrimp and garlic butter. Prep ingredients in advance to save time. Chop the garlic and halve the tomatoes ahead of time. This way, you can cook without delays. Using frozen shrimp can speed up your meal prep. Just thaw them in cold water for about 15 minutes. This makes cooking quick and easy, while still delivering a delicious dish. {{image_2}} You can change up the protein in this dish easily. If you prefer chicken, just cut it into small pieces. Cook it the same way as the shrimp. It will taste great! For a vegetarian option, use tofu. Press and cube the tofu first. Sauté it until golden before adding garlic. This adds a nice texture and flavor. Want to boost the flavor? Try adding fresh herbs like basil or thyme. These herbs can bring new life to the dish. You can also add citrus zest. A bit of lemon or lime zest gives it a fresh zing. Just sprinkle it in at the end for a bright finish. If you want a different base, try quinoa or rice. Both work well and add unique textures. Quinoa is a great choice if you want more protein. For gluten-free options, use rice. It will fit perfectly and still taste amazing. Remember, you can mix and match grains to suit your needs! To keep your Minute Garlic Butter Shrimp Couscous Skillet fresh, store it in an airtight container. This helps prevent moisture and keeps it tasty. You can refrigerate it for up to three days. Just make sure it cools down a bit before sealing it up. If you want to save some for later, you can freeze leftover servings. Portion them into small containers or freezer bags. They will last about two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it in a skillet over low heat. You can also use the microwave, stirring often. Prepping this dish for the week can save you time. Cook a big batch and divide it into portions. Store them in the fridge for easy meals. You can take one out each day or heat up two if you're hungry. This way, you can enjoy a healthy meal without spending too much time in the kitchen. You can use many grains instead of couscous. Here are some great options: - Quinoa - Orzo - Rice - Bulgur - Farro These grains offer different textures and flavors. Quinoa gives a nutty taste and is gluten-free. Orzo is pasta shaped like rice and cooks quickly. Rice is a classic option, but it may need more liquid. Bulgur cooks fast and has a chewy texture. Farro is hearty and adds a nice bite. Cooking shrimp is quick and easy. The time varies based on size: - Large shrimp: 2-3 minutes per side. - Medium shrimp: 1-2 minutes per side. - Small shrimp: 1 minute per side. You know shrimp is done when it turns pink and opaque. Don’t overcook them. They can become tough and rubbery. Yes, you can use frozen shrimp! Here are tips for using them: - Thaw shrimp overnight in the fridge. - For a quick thaw, place them in cold water for 15-20 minutes. - Pat them dry before cooking to avoid excess water. Frozen shrimp can save time and still taste great. Just ensure they are fully cooked and reach a safe temperature. This blog post covered a flavorful shrimp dish, starting with key ingredients like couscous and fresh veggies. I shared step-by-step cooking instructions to ensure your shrimp are perfect. You learned helpful tips for seasoning and serving, plus variations to suit your taste. Finally, I provided smart storage options to keep your meal fresh. Cooking can be simple and fun. Don’t hesitate to try new twists on this recipe. Enjoy your culinary journey!

Minute Garlic Butter Shrimp Couscous Skillet

Delight in a quick and tasty Minute Garlic Butter Shrimp Couscous Skillet! This easy recipe features succulent shrimp cooked in a garlic butter sauce, paired with fluffy couscous, vibrant cherry tomatoes, and fresh spinach. Perfect for a weeknight dinner, it’s ready in just 20 minutes. Click through to discover the full recipe and impress your family with this delicious meal that’s sure to please everyone at the table!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup couscous

2 tablespoons unsalted butter

4 cloves garlic, minced

1 cup vegetable broth (or water)

1/2 teaspoon red pepper flakes (optional)

1 cup cherry tomatoes, halved

1 cup baby spinach

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Cook the Couscous: In a medium-sized pot, bring the vegetable broth (or water) to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until the couscous has absorbed the liquid. Fluff with a fork and set aside.

    Sauté the Shrimp: In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant.

      Add the Shrimp: Place the shrimp in the skillet, seasoning them with salt and pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque.

        Mix in the Veggies: Add the halved cherry tomatoes and baby spinach to the skillet. Stir them in and cook for another 1-2 minutes until the spinach is wilted and the tomatoes are slightly softened.

          Combine with Couscous: Gently fold the prepared couscous into the skillet, mixing everything together until heated through. Taste and adjust seasoning if needed.

            Garnish and Serve: Remove the skillet from heat, and garnish with fresh parsley. Serve with lemon wedges on the side for an added zing.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                - Presentation Tips: Serve in shallow bowls with a sprinkle of extra parsley and a lemon wedge for a pop of color. A drizzle of olive oil on top can enhance the look as well. Enjoy!