# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Grains
02 - 1 cup couscous
→ Dairy
03 - 1/2 cup freshly grated Parmesan cheese
04 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - Zest of 1 lemon
→ Liquids
08 - 1 1/4 cups low-sodium chicken or vegetable broth
09 - 2 tablespoons olive oil
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - Lemon wedges, for serving
# Method:
01 - In a medium saucepan, bring the broth to a boil. Stir in couscous, cover, remove from heat, and let stand for 5 minutes.
02 - Fluff couscous with a fork, then fold in Parmesan cheese and 1 tablespoon butter. Cover and keep warm until serving.
03 - While couscous rests, pat shrimp dry with paper towels. Season both sides with salt, black pepper, and red pepper flakes if desired.
04 - Heat olive oil and the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until aromatic.
05 - Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink and are just cooked through.
06 - Stir in lemon zest and half of the chopped parsley. Gently toss to combine, then remove from heat.
07 - Spoon Parmesan couscous onto serving plates. Top with sautéed shrimp. Garnish with the remaining parsley and lemon wedges.
