Scampi on couscous

I made the short cut recipe of the recipe below using the below ingredients.

No complaints! Yummy!

Victoria’s marinara sauce (1/2 bottle)
Olive oil
Diced carrots
Diced onions
Minced garlic
Parsley
Crushed red pepper
Lemon juice.
Parmesan cheese

Sautéed onions, carrots and garlic Until they are cooked.  I Added sauce and warmed.   Placed all in large food processor with 1/2 cup water. Pulsed until liquid.

Sautéed cleaned shrimp in olive oil, garlic, Red pepper and parsley. I added lemon juice and tossed until shrimp is warmed.  Do not overcook!

Add 1 cup couscous to thin sauce .  Allow to stand about 10 minutes. Fluff with fork.

Scoop Couscous into dishes.  Sprinkle Parmesan and top with shrimp!  Yummy!


Giada’s recipe

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 carrot, chopped

1 garlic clove, peeled and smashed, plus 2 garlic cloves minced

2 (8 ounce) cans chopped tomatoes in their juice

1 (8ounce) bottle clam juice

1/4 cup dry white wine

1 cup water

2 cups plain couscous

2 pounds large shrimp, peeled and deveined

1 lemon, juiced

1 tablespoon red pepper flakes

Parsley 

In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp

Food network recipe