Makes: 4 servings
Total Time: 20 minutes
Ingredients:
- 1 lb peeled and deveined shrimp, tails removed
- olive oil
- 3 cloves of garlic, minced
- 8 oz mushrooms
- 1 pint of cherry tomatoes
- 1 jar of prepared pesto (or you can use this dairy free pesto or this pecorino romano pesto)
- 1 cup of pearl couscous
What to do:
- Make your couscous based on the directions on the box and set aside
- While couscous is cooking, pat your shrimp dry and sprinkle with salt and pepper; set aside
- Mince your garlic and chop your tomatoes in half
- Heat olive oil in a large skillet over medium high heat
- Cook your shrimp in batches for 2 minutes on each side
- Remove shrimp and set aside
- Add more olive oil in your skillet and add in garlic and mushrooms and saute until brown
- Add in your tomatoes and saute for another 2-3 minutes until tomatoes start to juice
- Add in your shrimp and couscous and mix well
- Turn off your fire and add in the pesto and mix well
- Serve and enjoy!
ImBeccable Taste 