dinner · american
Garlic Butter Shrimp with Sun-Dried Tomato Couscous & Spinach
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Instructions
1
Bring low-sodium chicken broth and salt to a rolling boil in a small covered saucepan over high heat.
2
Stir couscous and sun-dried tomatoes into the boiling broth, cover tightly with lid, remove from heat, and let steam.
3
Pat peeled shrimp dry with paper towels, then toss with dried oregano, salt, and crushed red pepper flakes.
4
Set a 10-inch skillet over medium-high heat on the front burner for 2 minutes to preheat evenly.
5
Add olive oil and one tablespoon butter to the skillet, swirling until foaming subsides across the hot surface.
6
Lay seasoned shrimp in a flat layer and sear undisturbed for 2 minutes until pink bottoms develop golden browning.
7
Flip shrimp over, add minced garlic with remaining butter, and sauté for 1 minute until garlic is fragrant.
8
Fold baby spinach into the skillet and toss with tongs for 1 minute until tender leaves wilt completely.
9
Uncover the rested couscous pot and fluff steaming grains gently with a fork to separate every morsel.
10
Divide warm couscous between plates, top with garlic shrimp and spinach, and finish with lemon juice and parsley.
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