Ingredients
1 1/2 c. couscous
kosher salt
1/4 c. plus 1 tbsp. Country Crock Original
2 tbsp. fresh parsley, plus more for garnish
2 small cloves garlic, minced
2 tsp. lemon zest
Juice of 1/2 lemon
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
3/4 lb. snap peas, ends trimmed
1 1/4 lb. medium shrimp, peeled and deveined
1/4 c. white wine
Preparation
Step 1In a small pot, bring 1½ cups water to a boil. Add couscous, stir once, and cover. Remove from heat and let sit 5 minutes, then fluff with a fork and season with salt.Step 2In a small bowl, combine ¼ cup Country Crock Original, parsley, garlic, lemon zest and juice, and red pepper flakes. Season with salt and pepper and set aside.Step 3In a large skillet, heat remaining 1 tablespoon Country Crock over medium-high heat. Add snap peas and cook until bright green and crisp-tender, 4 to 5 minutes, then transfer to a bowl.Step 4Add lemon-parsley spread and shrimp to skillet and cook over medium-high heat until beginning to turn pink, 3 to 4 minutes. Add wine and simmer until shrimp is cooked through and wine reduced by half, 3 minutes more. Season with salt and pepper.Step 5Serve shrimp sauté over couscous, with snap peas on the side.
