Créé avec l’IA
Sicilian Shrimp Scampi with Black Label and Herbed Couscous
30 min 326 kcal par portion Moyen
Ingrédients
4 Portions
- large shrimp, peeled and deveined1,5 pounds
- extra virgin olive oil3 tablespoons
- dry couscous1 cup
- low-sodium chicken broth1,25 cups
- garlic, minced4 cloves
- dry white wine0,5 cup
- Top Shelf Black Label (whisky)2 tablespoons
- lemon, juiced1 lemon
- fresh parsley, chopped0,25 cup
- crushed red pepper flakes0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
In a medium saucepan, bring
- 2
25 cups of low-sodium chicken broth to a boil. Stir in 1 cup of dry couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.
- 3
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.
- 4
Add
- 5
5 pounds of large shrimp to the skillet. Season with
- 6
5 teaspoon of salt,
- 7
25 teaspoon of black pepper, and
- 8
5 teaspoon of crushed red pepper flakes. Cook for 2-3 minutes, stirring occasionally, until the shrimp just begin to turn pink.
- 9
Pour in
- 10
