You guys this dish was a winner and so easy to make with less than 10 ingredients and the whole thing takes less than 20 minutes. If you don't have the pearled couscous available this would also be delicious over pasta or rice. If you're lying off the carbs (although let's be honest who is really lying off the carbs during quarantine) you could just do over sautéed spinach. The buttery garlicky sauce does not disappoint!
What you'll need:
- 1 pound fresh jumbo shrimp, cleaned
- 6 garlic cloves, sliced
- 3 tablespoons butter
- 2 tablespoons EVOO, plus some more for the spinach
- 1 tablespoon tomato paste
- red pepper flakes
- salt & pepper
- garlic powder
- Pearled couscous (if using)
- handful of grape tomatoes
- bag of spinach
How to:
Heat oven to 425. Coat tomatoes with a drizzle of EVOO, pinch of salt and pepper. Put in the oven and roast for about 15 minutes (until blistering). Boil a pot of salted water and cook the couscous according to the directions.
After you've cleaned your shrimp heat a large skillet with the 3 tablespoons butter & 2 tablespoons EVOO. Once hot add the sliced garlic and mix, making sure garlic doesn't burn. After a few minutes add the tomato paste and pinch of red pepper flakes. (you can add more or less depending how spicy you like it) Add in the shrimp and cook about 5 minutes on each side, or until they turn pink. Make sure not to overcook.
While the shrimp are cooking heat a second pan with a drizzle of EVOO and add in your spinach. Cook down and add in a pinch of salt, pepper and garlic powder, to taste. When the spinach is done take off the heat and mix into the cooked couscous. When tomatoes are blistered and done (about 15 min) stir those into the couscous as well. Toss and taste - you can add more salt and pepper if needed. Plate the couscous with the shrimp on top, drizzled with all the garlicky buttery goodness.