Herbes de Provence Shrimp with Basil and Pea Couscous

Name: Herbes de Provence Shrimp with Basil and Pea Couscous
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 c. couscous; 3/4 c. frozen peas, thawed; 1/4 c. fresh basil, chopped; 1 tsp. lemon zest, plus 2 tablespoons lemon juice; 3 tablespoons olive oil, divided; Kosher salt and freshly ground pepper; 1 lb. large shrimp, peeled and deveined; 2 tsp. fresh thyme; 2 tsp. fresh marjoram, oregano, or savory, chopped; 1 tsp. fresh rosemary, chopped; 1/2 tsp. dried lavender; 1 tbsp. fresh tarragon, chopped

By Erika Dugan and Kate MerkerPublished: Apr 5, 2020

1 Rating

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BRIAN WOODCOCK

Yields:

4 serving(s)

Total Time:

20 mins

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Ingredients

1 cup couscous
3/4 cup frozen peas, thawed
1/4 cup fresh basil, chopped
1 tsp. lemon zest, plus 2 tablespoons lemon juice
3 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
1 lb. large shrimp, peeled and deveined
2 tsp. fresh thyme
2 tsp. fresh marjoram, oregano, or savory, chopped
1 tsp. fresh rosemary, chopped
1/2 tsp. dried lavender
1 Tbsp. fresh tarragon, chopped

Directions

1. Step 1Cook couscous per package directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
2. Step 2Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
3. Step 3Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine. Serve with couscous alongside.