My snap pea plants stopped producing about two weeks ago, which means I have been experimenting with snap pea recipes to use up my harvest. These pesto shrimp and snap pea couscous bowls are a favorite because they are quick and easy.
Couscous is an ingredient I don’t cook with a lot, but it deserves more attention because it is so easy and fast to make. All you have to do is bring water to a boil, then wait 5 minutes for the couscous to absorb.
I also used prepared pesto in this recipe to make it super fast and easy. Basil pesto is so flavorful, it easily becomes the star of the dish. Use a high quality pesto, or try making your own!
Snap peas are sweet and a little grassy, which is a perfect accompaniment to the pesto shrimp. The sweetness pairs with the shrimp, and the grassiness pairs with the pesto. Add tomato for a pop of color and a bit of brightness for a super fast and easy dinner!
Variations to the Pesto Shrimp and Snap Pea Couscous Bowls recipe:
- Make it vegan: use a vegan pesto made without cheese, and sub the shrimp with hearts of palm for sweetness, and white beans for protein.
- Use another pesto: Try arugula pesto or cilantro pesto in place of basil pesto. You could stir the pesto into the couscous instead of the shrimp if you prefer as well.
- Swap out the veggies for what is in season: For the tomato you could try red or orange bell peppers in late summer, or radish in early spring. For the snap peas, you could use green beans or diced zucchini in summer.
Pesto Shrimp and Snap Pea Couscous Bowls
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 2
Ingredients
- 2/3 cup water
- ¼ tsp salt
- ½ cup couscous
- 1 garlic clove, minced
- 1 TBS butter, divided
- ½ lb shrimp, peeled and deveined
- ¼ cup prepared basil pesto
- 1 cup trimmed snap peas
- 1 small tomato, diced
Instructions
- Combine water and salt in a small sauce pan. Bring to a boil and mix in couscous, garlic, and 1 tsp butter. Cover and remove from heat. Let stand 5 minutes, then fluff with a fork.
- Meanwhile heat remaining butter in a skillet over medium heat. Add shrimp and cook until shrimp are opaque, about 2 minutes on each side. Toss shrimp with the pesto.
- Steam snap peas (in a basket steamer or in the microwave) for 1-2 minutes, or until tender-crisp.
- Toss snap peas and tomatoes with couscous and top with pesto shrimp, drizzling with any extra pesto.
Recipe inspired by Eating Well.
