Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Servings 2 people
- 1 cup dry pearl couscous
- 1 tablespoon extra virgin olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 (15oz) can lite coconut milk
- 1 pinch dried oregano (about 1/4 teaspoon)
- salt and pepper
- 1 teaspoon arrowroot powder
- 1/2 pint cherry tomatoes, halved
- 1.5 - 2 pounds deveined, cleaned shrimp (tails on or off)
- 2 handfuls baby spinach
- 1 lemon
- red pepper flakes to garnish
Cook the couscous according to package directions. Cover to keep warm.
Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions soften, about 2 minutes. Add the broth and coconut milk, oregano, and stir. Season with salt and pepper. Let cook for 2 minutes for flavors to develop and add in the arrowroot powder, whisking until sauce is slightly thickened. Add the tomatoes stir, and let cook for 5 minutes or until tomatoes are just about fork tender. Meanwhile, season the shrimp with salt and pepper. Once tomatoes are just about fork tender, add the spinach, stir well, and then add in the shrimp, nestling into the sauce. Cook for 2 minutes, flip, and cook another 2 to 3 minutes or until shrimp are opaque. Squeeze over the lemon and give a big stir. Garnish with red pepper flakes.
Divide the cooked couscous into two bowls and top evenly with shrimp mixture.