Sauteed Shrimp with Lemon-Parsley Spread and Couscous

• 1 1/2 c. couscous
• kosher salt
• 1/4 c. plus 1 tbsp. Country Crock Original
• 2 tbsp. parsley, plus more garnish
• 2 small cloves garlic, minced
• 2 tsp. lemon zest
• 1 tbsp. lemon juice
• 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 tails on
• 1/4 c. white wine

1. In a small pot, bring 1 1/2 cups water to a boil.
2. Add couscous, stir once, and cover.
3. Remove from heat and let sit 5 minutes, then fluff with a fork.
4. Season with salt.
5. In a small bowl, combine 1/4 cup Country Crock Original, parsley, garlic, lemon zest and juice, and red pepper flakes.
6. Season with salt and pepper and set aside.
7. In a large skillet, heat remaining 1 tablespoon Country Crock over medium-high heat.
8. Add snap peas and cook until bright green and crisp-tender, 4 to 5 minutes.
9. Transfer to a bowl.
10. Add lemon-parsley spread and shrimp to skillet and saute over medium-high heat until beginning to turn pink, 3 to 4 minutes.
11. Add wine and simmer until shrimp is cooked through and wine reduced by half, 3 minutes more.
12. Season with salt and pepper.
13. Serve shrimp saute over couscous, with snap peas on the side.

couscous, kosher salt, country, parsley, garlic, lemon zest, lemon juice, red pepper, freshly ground black pepper, snap peas, shrimp, white wine

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43706/sauteed-shrimp-lemon-parsley-spread-couscous-recipe/ (may not work)