Pesto Shrimp with Couscous

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 15 mins

A heart-shaped parchment packet holds a healthy meal shrimp and couscous.

Mark Boughton Photography / styling by Teresa Blackburn

We liked the sun-dried tomato pesto here, but traditional basil pesto also works well.


1/3 cup hot reduced-sodium chicken or vegetable broth
1/2 cup uncooked couscous
1/2 cup chopped red bell peppers
1/2 cup slivered onion
2 tablespoons olive oil
1 teaspoon Freshly ground black pepper
1/2 teaspoon salt
1/2 pound large shrimp, shelled and deveined
4 tablespoons sun-dried tomato pesto


  1. Preheat oven to 425F.
  2. Pour broth over couscous; cover and let stand 5 minutes.
  3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.

Recipe by Dave DiResta and Joanne Foran.



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