One Pot
Pesto Parmesan Produce-First Shrimp Couscous Skillet with Fresh Tomato Relish
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, structured around vegetables while keeping the meal satisfying, with juicy color and acidity. 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
- 1 cup diced ripe tomato
- 1 tbsp extra-virgin olive oil
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
Season the diced tomato with olive oil and black pepper and spoon it over the finished meal.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.