Scampi with Artichokes over Pesto Couscous

Scampi with artichokes over pesto cous cous

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For the scampi with articihokes:

  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1 shallot minced
  • 12 scampi, devined, peeled
  • 4 artichoke hearts, drained, quartered
  • 4 sun dried tomatoes in olive oil slivered
  • 1/4 cup white wine
  • 2 tbsp lemon juice
  • parsley
  • 1 tbsp grated lemon grass
  • 1 tsp sriracha sauce
  • 1 tsp basil puree
  • salt and pepper

For the pesto couscous:

  • 2 tbsp pesto
  • 3/4 cup couscous
  • 1 cup water



  1. In a medium pot add hot water to couscous.
  2. Cover and let sit.
  3. Steam for about 5 minutes then take a fork and fluff.
  4. Add pesto and a drizzle of olive oil, to couscous and blend well.


  1. In a saute pan heat up 2 tbsp olive oil.
  2. Toss in shallots and garlic and saute till soft 1-2 minutes.
  3. Throw in artichoke heart quarters, and sun dried tomatoes, and stir.
  4. Place in scampi
  5. Pour in white wine and lemon juice, sriracha, lemon grass, basil puree, and stir.
  6. Cook for about 5 minutes till wine dissipates and sauce thickens coating scampi.
  7. Sprinkle in some crushed black pepper and taste for salt, add if needed.
  8. Take off heat.


  1. Place couscous in a serving platter.
  2. Pour the scampi mixture on top.
  3. Drizzle remaining 1 tbsp of olive oil.
  4. Serve with lemon wedges.
  5. Enjoy!


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