Shrimp Scampi Couscous

with tomatoes and Parmesan

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 2)

  • Info
    10 oz. Fully Cooked Couscous
  • Info
    8 oz. Shrimp
  • 1 Lemon
  • 4 oz. Fire Roasted Diced Tomatoes
  • 1 fl. oz. White Cooking Wine
  • Info
    1 oz. Crème Fraîche
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Garlic Pepper
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using diced chicken breasts, follow same instructions as shrimp in Steps 1, 2, and 3, baking uncovered in hot oven, 5-6 minutes, adding couscous, then baking again uncovered in hot oven until chicken reaches minimum internal temperature, 15-20 minutes.

  1. 1

    Start the Shrimp

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Drain shrimp thoroughly and pat dry.

    In provided tray, combine shrimp and 1 tsp. olive oil.

    Bake uncovered in hot oven until shrimp start to turn pink, 5-6 minutes.

    Shrimp will finishing baking in a later step.

  2. 2

    Add the Couscous

    Carefully remove tray from oven.

    Push shrimp to one side of tray. Tray will be hot! Use a utensil.

    In now-empty side, add couscous, white wine, mirepoix base, 1 tsp. lemon zest, tomatoes, 1/4 tsp. salt, and garlic pepper. Stir to combine.

  3. 3

    Bake the Meal

    Bake again uncovered in hot oven until couscous is heated through and shrimp reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

    While meal bakes, in a microwave-safe bowl, combine crème fraîche, butter, and 2 tsp. water. Cover with a paper towel. Microwave covered until butter melts, 30-60 seconds.

    Carefully remove from microwave and stir to combine.

    Carefully remove tray from oven. Stir 1 tsp. lemon juice into couscous.

    To serve, top couscous with shrimp and garnish with sauce and cheese. Squeeze lemon wedges over to taste. Bon appétit!

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