Pesto Shrimp with Couscous with Parchment Paper
Elevate your weeknight dinners with this vibrant and healthy recipe for Pesto Shrimp with Couscous cooked in parchment paper. This one-pan wonder combines tender, pesto-coated shrimp, fluffy couscous, juicy cherry tomatoes, and crisp zucchini, all steamed to perfection in individual parchment pouches. The addition of zesty lemon slices infuses every bite with fresh citrus notes, while the parchment paper locks in flavor and moisture for an effortless, restaurant-quality meal. With just 15 minutes of prep time and a quick 20-minute bake, this dish is perfect for busy nights yet impressive enough for entertaining. Plus, cleanup is a breeze! Garnish with fresh parsley or basil for an elegant finishing touch, and enjoy a dish that's as stunning as it is delicious. Perfect for those searching for easy seafood recipes, Mediterranean-inspired cuisine, or healthy dinner ideas!
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Recipe Information
Ingredients
- 1 lb Shrimp, large (peeled and deveined)
- 0.5 cup Pesto sauce
- 1 cup Couscous, uncooked
- 1.25 cups Chicken or vegetable broth (for cooking couscous)
- 1 cup Cherry tomatoes, halved
- 1 medium Zucchini, thinly sliced
- 1 whole Lemon, thinly sliced
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Parchment paper sheets
- 2 tablespoons Fresh parsley or basil (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.
In a bowl, combine the shrimp with the pesto sauce, ensuring each shrimp is coated evenly.
Prepare 4 large sheets of parchment paper, approximately 12x16 inches each.
Divide the cooked couscous evenly among the parchment paper sheets, placing it in the center of each sheet.
Top the couscous with an even portion of the shrimp, cherry tomatoes, and zucchini slices. Add 1-2 thin slices of lemon on top of each pouch for added flavor.
Drizzle each portion with a bit of olive oil and sprinkle with salt and black pepper.
Fold the parchment paper over the ingredients, sealing the edges by folding and crimping to create a pouch. Make sure the pouches are sealed tightly to trap steam during cooking.
Place the parchment pouches on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the shrimp are fully cooked and opaque.
Carefully remove the baking sheet from the oven and let the pouches rest for 2 minutes before opening them. Be cautious of hot steam when opening the pouches.
Transfer the contents of each pouch to a plate. Garnish with fresh parsley or basil, if desired, and serve immediately.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 4423 mg | 192% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 11.8 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 578 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2804 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
