One Pan Lemon Pepper Old Bay Shrimp and Couscous

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5 from 1 vote

One Pan Lemon Pepper Old Bay Shrimp and Couscous

A quick and easy one pan recipe with loads of flavor from the lemon pepper and Old Bay seasoning.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: Couscous, One Pot, Shrimp, Spinach

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

2 tablespoon Unsalted Butter
1 lb Shrimp raw, tail-off, deveined
2 teaspoon Lemon Pepper Seasoning divided; adjust to taste
2 teaspoon Old Bay Seasoning divided; adjust to taste
1 Shallot minced; use two if small
5 cloves Garlic minced
1 cup Pearl Couscous uncooked
1/4 cup Dry White Wine dry
1.5 cups Chicken Broth
5 oz Baby Spinach
1 Lemon additional to serve

US Customary - Metric

Instructions

Season the shrimp generously with lemon pepper and old bay seasoning. Melt butter in a large high rimmed sauté pan. Add shrimp and cook for 3 minutes a side. Remove from the pan to a plate.
In the same pan, add the minced shallot and cook for 2 minutes, stirring often. Add the minced garlic and uncooked couscous and cook for another minute, stirring often. Pour in the white wine to deglaze the bottom of the pan. Scrape up the brown bits with a wooden spoon.
Pour in chicken broth and season with additional lemon pepper and old bay seasoning to taste. Bring to a boil then turn down to a simmer. Cook, stirring occasionally, until the couscous is cooked and the liquid is mostly absorbed.
Add baby spinach and stir so the spinach wilts. Squeeze in the juice of a lemon and add back the shrimp. Stir to combine. Serve immediately with additional lemon juice if desired.

Video

@carolbeecooks
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