Zingy Shrimp and Lemon-Basil Pearl Couscous Recipe
Sumptuous shrimp and lemon-basil pearl couscous delight satisfies cravings with zesty flavors. Discover a quick, restaurant-worthy seafood meal that transforms weeknight dinners!
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pot
- Skillet
- Stove
- Refrigerator
- Wooden spoon
- Spatula
- Plate
Ingredients
- 2 lb (907 g) jumbo shrimp, peeled and deveined
- 2 cups pearl couscous
- 20 basil leaves
- 4 oz (113 g) baby spinach, roughly chopped
- 1 lemon, juiced and zested
- 1 leek, trimmed and scrubbed
- 1 shallot, peeled and diced
- 5 cloves garlic, peeled and minced
- ⅔ cup (160 ml) finely grated Parmesan cheese
- 6 tbsps (90 ml) olive oil
- 6 cups (1.4 L) water
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper, to taste
- Shrimp shells (reserved)
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