Dear reader,

I have two words for you.
Easy dinners.

Here is another two.
Couscous Scampi.

Combine all of that and you cannot go wrong. It is Friday night and who really wants to spend hours slaving over the stove? Not me, and I am sure not you. Of course, you could go out and not have to cook at all, but if you are trying to watch what you eat, and watch your bank account like I am (hello Holidays spending!) - you are probably leaning towards camping inside in front of a good movie with your loved ones. And nothing says ready in less than 30 minutes dinner, like a couscous scampi. I promise.

 Prep: | Total Time: | Servings: 4
  •  3 Tbsp of olive oil
  • 1/2 lb of jumbo shrimp, thawed, shelled and deveined
  • 3 garlic cloves, finely sliced
  • 1 big carrot, shredded
  • 1 1/2 Tbsp sun-dried tomato paste 
  • 1 cup boiling water
  • 1 cup couscous
  • salt, pepper to taste
  • red pepper flakes (optional)
  • 1/3 cup of green onions, chopped
In a skillet, heat up 2 Tbsp of olive oil. Add your shrimp and cook over medium heat until the shrimp is all pink. Remove from heat and reserve.

In the same skillet, add the remaining olive oil, and saute your sliced garlic, shredded carrots, green onions and the sun-dried tomato paste. Salt and pepper to taste. If you'd like an additional quick, add your red pepper flakes. Cook until the carrots have softened.

Add couscous to the skillet (over the cooked carrots and garlic) and the boiling cup of water. Stir quickly and add your reserved shrimp. Cover the skillet and let it stand for 5min (to enable the couscous to cook thoroughly).
Now that we have dinner covered, I will resume my place in front of Season 3 of The Americans (I have been doing some serious catch-up, ya'll). This long weekend can finally start :)
What is your go-to, quick and easy dinner recipe? Let's inspire one another, share it in the comments below!

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