One Pot
Pesto Parmesan Family Table Shrimp Couscous Skillet with Sesame Greens
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, balanced for familiar flavor and easy family-style serving, with an easy extra layer of vegetables. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 1 1/2 cups whole-wheat pearl couscous
- 2 1/2 cups low-sodium vegetable broth
- 3 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 3 cups baby greens
- 1 tsp toasted sesame seeds
Make it happen
Directions
- 1
Warm olive oil in a large skillet over medium-high. Season shrimp with salt and cook for 90 seconds per side; transfer.
- 2
Add couscous and flavor ingredients to the skillet and stir for 1 minute.
- 3
Pour in broth, cover, and simmer for 9 minutes. Stir in tomatoes and spinach.
- 4
Return shrimp to the pan for 2 minutes, until opaque and hot. Add Parmesan and a few torn basil leaves and serve.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.