Zingy Shrimp and Lemon-Basil Pearl Couscous Recipe - Beard and Bonnet

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)