A fast and foolproof way to cook shrimp is to sauté them in butter and white wine, aka shrimp scampi. I found a healthier make-over from Weight Watchers that includes lots of fresh broccoli and Israeli couscous and maintains all the rich flavor of the original recipe.
Israeli couscous, also called pearl couscous, is similar to regular couscous, only with bigger grains (see photo above). It has a nutty, chewy texture that’s toothsome and satisfying. If you can’t find it, orzo pasta would be a reliable substitute. In fact, any whole grain — brown rice, farro, barley — will work very well here.
4 cups low-sodium chicken broth, divided
1 cup uncooked whole wheat Israeli couscous
4 cups broccoli florets
2 tsp. olive oil, divided
1 lb. large shrimp, peeled and deveined
1 large shallot, minced
2 Tbsp. garlic, minced
pinch red pepper flakes, to taste
1/4 cup white wine
1 tsp. lemon juice
1 tsp. lemon zest
3 Tbsp. fresh basil, minced
Bring 2 cups of the chicken broth to a boil in a medium saucepan. Add couscous & broccoli, reduce heat to low and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat and set aside.
Meanwhile, in a large nonstick skillet heat 1 tsp. oil. Add shrimp and cook, flipping once, until lightly seared and cooked through, about 2 to 3 minutes per side. Remove to a plate.
Add remaining 1 tsp. oil, shallot, garlic and hot pepper flakes to pan. Cook, stirring a few times, for 1 minute. Add wine; stir & scrape up browned bits from bottom and sides of pan. Add remaining 2 cups broth and increase heat to high. Cook, stirring occasionally, until reduced to a thick sauce, about 10 minutes. Add shrimp and any accumulated juices to pan; stir in lemon juice, lemon zest and basil.
To serve, spoon shrimp & sauce over couscous-broccoli mixture. Yields about 3 1/2 oz. shrimp and 1 cup couscous-broccoli mixture per serving.
WW SmartPoints per serving: 7