|What a splendid and healthy meal|
you are able to prepare for
your family in less than 10 minutes...
Prep: 5 mins. |
Cook 6 mins.
Posted by Sandra
2 tablespoons olive oil
1 lb. large shrimp/prawns, peeled and de-veined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3/4 cup white wine
1-1/2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped
Kosher salt and freshly ground black pepper, to taste
--3 cups cooked couscous, prepared according to package directions
Start by cooking the couscous according to package directions.
Meanwhile, heat the oil in a large heavy-bottom skillet over medium-high heat until hot but not smoking, then add the shrimp and saute, turning over once, until just cooked through, about 2 minutes (only when they turn pink and have a loose curl). Transfer with a slotted spoon to a medium bowl; reserving drippings.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over medium-high heat, stirring occasionally for 3 minutes. Stir in the tomatoes and basil, and season the sauce with kosher salt and freshly ground pepper, to taste.
Return the shrimp to the pan and cook just until heated through. Fluff the couscous with a fork. Serve the basil-garlic shrimp over the couscous in four serving plates. ~ Enjoy!
Tip: This is also wonderful when served over angel hair pasta!