© Line Klein

Chile Shrimp with Butter Beans and Lemony Couscous

TOTAL TIME: 7 MIN

• SERVINGS: 4

• BASIC-EASY
• FAST

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

1. 2/3 cup couscous
2. 3 tablespoons extra-virgin olive oil
3. 1 pound shelled and deveined medium shrimp
4. 1/2 teaspoon crushed red pepper
5. 2 tablespoons unsalted butter
6. One 15-ounce can butter beans, rinsed and drained
7. 2 tablespoons capers
8. 1 1/2 tablespoons fresh lemon juice
9. 1 tablespoon chopped parsley

1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
2. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
3. Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.