Oven-Ready
Shrimp Scampi Couscous
with tomatoes and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
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10 oz. Fully Cooked Couscous
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8 oz. Shrimp
- 1 Lemon
- 4 oz. Fire Roasted Diced Tomatoes
- 1 fl. oz. White Cooking Wine
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Garlic Pepper
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.
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Nutrition (per serving) bO9vKr3n
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Calories630
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Carbohydrates64g
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Net Carbs59g
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Fat29g
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Protein28g
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Sodium1630mg
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
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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.
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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 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 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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