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Happy Monday 💕 this is one of my most popular shrimp recipes - it’s loaded with beautiful sautéed shrimp and creamy peas and pearl couscous and tomato pesto 🍅 🫛 save this post and make it this week 🌞
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 yellow onion peeled and diced
½ teaspoon crushed red pepper
¾ cup pearl couscous
2 teaspoons tomato pesto (I love @filippoberio_us ) or use pesto pantesco or use tomato paste
4 cups water or vegetable stock
1 cup fresh or frozen peas
4 ounces baby spinach
⅓ cup mascarpone cheese or heavy cream
Salt and pepper to taste
Shrimp:
1 pound large shrimp peeled and deveined
2 teaspoons neutral oil
2 tablespoons butter
Salt and pepper
Pat the shrimp dry and season all over with salt and pepper. Transfer the refrigerator until needed.
Heat the extra virgin olive oil in a large pot over medium heat. Once hot, add the butter. Once the butter is melted and frothy, add the diced onion and cook, stirring often, for 6–8 minutes until softened.
Add the crushed red pepper and the couscous to the onion and cook 1 minute until toasted. Add the Pesto Pantesco to the pot and cook for 1 minute until fragrant. Pour in the water or stock and bring to a boil. Reduce heat and simmer for 15 minutes or until the couscous is al dente.
Taste the broth and season with salt, pepper, and more crushed red pepper if you like. Increase the heat to medium. Once it begins to bubble, add the peas, spinach, and mascarpone or heavy cream. Reduce heat and simmer for 6-7 minutes until the spinach is wilted and the peas are bright green. Taste and season the broth once more. Turn off the heat.
While the spinach and peas simmer, prepare the shrimp. Heat the oil and butter in a skillet over high heat. As soon as the butter melts, add the shrimp in an even layer. Cook without moving for 2–3 minutes or until the edges of the shrimp begin to char slightly. Flip and cook an additional 2–3 minutes or until opaque. Turn off the heat and transfer to a bowl.
Ladle the pearl couscous into shallow bowls and arrange the shrimp on top. Enjoy!
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