Creamy Sun-Dried Tomato Couscous with Shrimp and Lemon Basil

Instructions

1. 1

   1. Pat the shrimp dry with paper towels and toss them with 1/2 teaspoon salt, black pepper, smoked paprika, and red pepper flakes if using.

2. 2

   2. Heat a large skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and 1 tablespoon of the reserved sun-dried tomato oil. When hot, add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Transfer to a plate.

3. 3

   3. In the same skillet, reduce to medium heat and add the shallot, garlic, and the remaining tablespoon of reserved sun-dried tomato oil. Cook for 2 minutes, stirring, until the shallot softens.

4. 4

   4. Add the chopped sun-dried tomatoes and pearl couscous. Stir for 1 minute so the couscous is well coated with the flavors.

5. 5

   5. Pour in the hot broth, add the lemon zest and 1/2 teaspoon salt. Bring to a gentle simmer, then cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the couscous is tender and the mixture is creamy. If preferred, keep the liquid around 200°F/95°C rather than at a hard boil.

6. 6

   6. Turn off the heat and let it stand for 1 minute so the temperature drops slightly. Stir in the Greek yogurt and lemon juice until smooth and creamy.

7. 7

   7. Return the shrimp to the skillet along with the fresh basil. Fold gently for 1 minute to warm everything through without curdling the yogurt.

8. 8

   8. Taste and adjust with the remaining salt if needed. Serve right away with extra basil and lemon zest on top if desired.