I am on a journey transitioning to pesco-veganism (no animals or animal products other than fish/some seafood), so this week I will be sharing some recipes that are pesco-vegan or pecso-vegetarian. This light scampi recipe from Healthy Tastes Good is full of taste, but not full of butter. Even better? The whole dish, including the homemade pesto, can be ready in under 30 minutes!
For the scampi
- 1 lb of jumbo shrimp, shelled and deveined
- 2 tsp minced garlic
- 1/4 cup of dry white wine
- 1 tbs freshly squeezed lemon juice
- 2 tsp of finely chopped italian parsley
- 1/2 tsp grated lemon zest
- 1 Tbsp of olive oil
- Salt and pepper to taste
For the couscous
- 1 cup of dry Israeli couscous
- 1 1/4 cup of water
- Pesto to taste (skinny pesto recipe here or you can use store bought)
- Place the shrimp on a large plate and pat them completely dry with a paper towel. Season them with salt and pepper.
- Add 1 1/4 cup of boiling water to 1 cup of Israeli couscous, cover the pot and let it simmer for 8-10 minutes stirring occasionally. Add salt and pepper to taste. Once they are done add pesto to taste (original blogger used about 2 Tbsp).
- Heat olive oil in a large skillet over medium heat. When the oil is hot raise the heat to high and dump the plate of shrimp over the pan. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 1 minute more. Transfer the shrimp to a bowl.
- Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Return the shrimp to the skillet, season with salt and pepper to taste and toss to combine. Your skinny shrimp scampi are done!
- Divide into four portions and serve them in a bowl over the pesto couscous.
- Serve and enjoy!