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Directions

PREHEAT oven to 425°.

CHOP asparagus. Pour dry, uncooked couscous into 6” x 8” in glass baking dish. Add can of vegetable broth and stir with fork.

SPREAD asparagus over couscous. Spread shrimp in a single layer on top of asparagus. Sprinkle cheese on top of shrimp.

BAKE for about 22 to 25 minutes or until shrimp are fully cooked.

From Jenna G: If asparagus are out of season or they just are not a favorite in your house, you could easily substitute a 10-ounce package of broccoli florets.  Defrost the florets in the microwave and drain them really well before spreading them over the cous cous in the place of the asparagus.

From Pat V: This is also good served over brown rice instead of cous cous.

From Jenna G: If asparagus are out of season or they just are not a favorite in your house, you could easily substitute a 10-ounce package of broccoli florets. Defrost the florets in the microwave and drain them really well before spreading them over the cous cous in the place of the asparagus.

Ingredients

1 (12 oz) package SeaPak® Shrimp Scampi - Butter and Garlic, frozen

1 package (10 oz) plain couscous (about 1 1/2 cups dry)

1 can (14 oz) vegetable broth

1 lb fresh asparagus, chopped into 2 inch pieces (about 2 cups)

1/2 cup shredded Parmesan cheese

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