Scape Pesto Couscous with Lemon Shrimp

.

What You’ll Need

• 1 cup chopped garlic scapes

• 2 cups fresh basil, plus more for garnish

• ½ cup grated parmesan, plus more for serving

• ⅓ cup toasted pine nuts

• ½ cup olive oil, plus more for finishing

• Salt + freshly cracked black pepper

• Juice and zest of 1 lemon, plus extra zest for garnish

• 1 cup pearl couscous

• 1 lb shrimp, peeled and deveined

• 1 cup peas

Instructions

Optional Step:
For an extra bright, vibrant pesto, blanch the basil and garlic scapes for 15–20 seconds, then transfer immediately to an ice bath before blending.

1. 1. In a dry skillet over medium-low heat, toast the pine nuts until fragrant and lightly golden. Set aside to cool. 

2. Add the basil, garlic scapes, parmesan, toasted pine nuts, olive oil, lemon juice and zest, plus salt and pepper to a food processor. Blend until smooth and creamy. Taste and adjust salt and pepper as needed.

3. Reserve a few spoonfuls of pesto and toss with the shrimp until lightly coated.

4. Arrange the shrimp in a cast iron skillet and place under a preheated broiler for 4–6 minutes, or until the shrimp are cooked through and lightly crisped around the edges.

5. Prepare the pearl couscous according to package instructions.

6. Lightly boil or blanch the peas just until heated through. Avoid overcooking so they stay bright and tender.

7. Toss the warm couscous with the remaining pesto until evenly coated.

Assembly

• Spoon the scape pesto couscous into a bowl

• Top with peas and crispy lemon shrimp

• Finish with parmesan, lemon zest, cracked black pepper, fresh basil, and a light drizzle of olive oil