Lemon Shrimp with Pesto Couscous

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4

Why I Love This Recipe

Bright, lemony shrimp and juicy blistered tomatoes piled over fluffy pesto couscous — it’s fresh, fast, and works just as well on a weeknight as it does for a casual dinner party. Cooking everything in a cast-iron skillet gives it great flavor with minimal cleanup.

Ingredients

Shrimp & Marinade:

• 1 lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 lemon, zested and juiced (reserve half the zest for finishing)

• 2 cloves garlic, minced

• ½ tsp kosher salt

• ¼ tsp black pepper

• 1 pint cherry tomatoes, halved

Couscous:

• 1 cup couscous

• 1 cup water or broth

• ½ cup prepared pesto

To Serve:

• Extra lemon wedges

• Fresh basil (optional)

• Freshly grated Parmesan (optional)

Instructions

1. Marinate the Shrimp & Tomatoes

   1. In a medium bowl, toss shrimp and halved cherry tomatoes with olive oil, lemon juice, half the lemon zest, garlic, salt, and pepper. Let marinate for 15–20 minutes while you prep the couscous.

2. Cook the Couscous

   1. Bring water or broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork and stir in pesto.

3. Cook the Shrimp & Tomatoes

   1. Heat a large cast-iron skillet over medium-high heat until hot.Add shrimp and tomatoes in a single layer. Cook 1½–2 minutes per side, letting the tomatoes blister and release a little juice.

   2. Optional: If you’re OK with dairy, add a small pat of butter to the skillet in the last minute of cooking for a richer, silkier sauce.

4. Finish & Serve

   1. Spoon couscous into bowls and top with the shrimp and tomatoes. Sprinkle with the reserved lemon zest, fresh basil, and a light dusting of Parmesan if using. Serve with extra lemon wedges.

Notes

• Zest Timing: Adding some zest at the end gives the dish a bright, fresh finish.

• Tomatoes: Cooking them with the shrimp saves time and gives you a light, flavorful pan sauce.

• Optional Butter: A little butter at the end adds richness without overwhelming the lemon and pesto.

• Parmesan: A light sprinkle at the end adds a salty, nutty finish that pairs perfectly with pesto.

• Pesto: Use homemade or store-bought — both work.