Shrimp Scampi w/ Israeli Couscous

Ingredients:

• 1 Lb. - Large Shrimp, raw

• 3-4 Each - Garlic Cloves, divided

• 4 TBSP - Olive Oil

• 1 Cup - White Wine or Chicken Broth

• 1 Each - Lemon

• 1/2 Stick - Butter

• Pinch of Red Pepper Flakes

• Fresh Parsley

• Salt & Pepper

• 2-3 Cups - Prepared Israeli Couscous

Preparation:

1. Clean shrimp and place in a bowl. Season with salt and pepper.

2. Add 1 tablespoon of olive oil, juice from 1/2 lemon, and 2 cloves of minced or grated garlic.

3. Toss to combine and let marinade in the fridge for at least 30 minutes.

4. Prepare enough couscous to make 2-3 cups and keep warm to the side.

5. When ready to begin cooking shrimp, heat 3 tablespoons of olive oil in a large pan over medium heat.

6. Add shrimp with marinade and cook until just turning pink and slightly undercooked (about 1 minute per side).

7. Remove shrimp leaving all oil in the pan.

8. Add 2 cloves of sliced garlic and red pepper flakes and simmer for about 1 minute (reduce heat if browning too quickly).

9. Add wine or broth, juice from remaining 1/2 lemon, about 1 tablespoon of lemon zest. Let reduce for about 2 minutes.

10. Add butter and cook until melted and sauce thickens (about 5 minutes).

11. Add shrimp back to pan along with couscous and toss to combine.

12. Top with fresh parsley.

13. Serve and enjoy!

Tips:

• Israeli couscous is much like a pasta so you can substitute your favorite pasta.

• Get creative! Serve with crusty french bread and a sprinkle of freshly grated parmesan cheese.