1-First Step: Cook the pearl couscous Start by preparing the 2 boxes of garlic and parsley pearl couscous according to the package directions. While it cooks, stir often so the grains do not stick together. This is one of those small habits that saves frustration later, especially if you are cooking on a busy night. Once done, set the couscous aside while you work on the shrimp and vegetables.

2-Second Step: Sauté the shrimp Place a large pan over medium heat and add 1 tablespoon of butter, then stir in 1/2 teaspoon of the minced garlic. Add the defrosted shrimp and season with salt and pepper to taste. Cook for 3 to 4 minutes, just until the shrimp turn pink and opaque. Scoop them out and set them aside, but keep the juices in the pan because they add flavor to the vegetables.

3-Third Step: Cook the vegetables In the same pan, add the remaining 1 tablespoon butter, the other 1/2 teaspoon garlic, and the chopped onion. Cook until the onion turns translucent, which usually takes a few minutes. Next, add the asparagus and cook for 3 to 4 minutes until it becomes fork tender. Then add the shredded carrot and cook for 1 more minute, seasoning again with a little salt and pepper. Take the pan off the heat and set the vegetables aside.

4-Fourth Step: Bring everything together In a large bowl, combine the cooked pearl couscous, shrimp, cooked vegetables, chopped Roma tomato, shredded Parmesan cheese, and the zest from half of the small lemon. Mix gently but thoroughly so every bite gets a little of everything. The warm couscous will help the cheese melt just enough to coat the ingredients lightly.

5-Final Step: Serve warm and enjoy Spoon the Garlic Butter Shrimp Couscous into bowls and serve it while warm. If you like a little extra brightness, add a tiny pinch more lemon zest on top or serve with lemon wedges. This meal works well for lunch or dinner, and it still tastes great the next day.