Shrimp & Asparagus with Garlic & Parsley Pearl Couscous
A quick and easy family meal using pearl couscous, shrimp, and fresh vegetables. #TasteOfALDI
Ingredients
- 2 - 5.9 oz. boxes Journey to...ISRAEL Garlic & Parsley Pearl Couscous (prepared to box instructions)
- 1 - 12 oz. bag frozen medium easy peel raw shrimp (shells removed and defrosted)
- 2 tablespoons butter or butter substitute
- 1 teaspoon garlic (minced)
- 1/4 cup onion (chopped)
- 1 Medium carrot (shredded)
- 1 Roma tomato (chopped)
- 1 cup asparagus (chopped to 1 inch pieces)
- 1/2 cup Parmesan cheese (freshly shredded)
- 1 small lemon (zest only)
- salt
- pepper
Note
- Do not use processed Parmesan cheese in a bottle. This recipe taste best when freshly grated Parmesan cheese is used.
Directions
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Pearl Couscous
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Step 1
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| Prepare the pearl couscous according to the box instructions. Set aside. |
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Shrimp
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Step 2
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| To a pan over medium heat, add 1 T. butter, 1/2 tsp. of minced garlic, and shrimp. Add salt and pepper to taste. Cook for 3 - 4 minutes until all the shrimp are cooked and pink. Scoop the shrimp out of the pan and set aside, leaving any juices in the pan. |
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Vegetables
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Step 3
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| To the same pan the shrimp was cooked, add 1 T. butter, 1/2 tsp. garlic, and onions. Cook onions until just translucent. Add asparagus and cook for 3 - 4 minutes or until the asparagus is fork tender. Add carrots and cook for another minute. Add salt/pepper to taste. Immediately remove from heat and set aside. |
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Combine mix
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Step 4
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| In a large bowl, add the cooked pearl couscous, cooked vegetables, chopped tomato, shrimp, shredded Parmesan cheese, and the zest of a half of a small lemon, adding more zest if needed. Mix until all the ingredients are combined well. Serve warm. |
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