Pesto Shrimp and Couscous Packets
Roasted Asparagus
Ingredients
- ¾ lb peeled and deveined medium-size wild-caught shrimp
- 3 Tbsp basil pesto
- 1 (5.8-oz) box roasted garlic and olive oil couscous
- 2 Roma tomatoes, thinly sliced
- 2 Tbsp crumbled reduced-fat feta cheese
Instructions
- Preheat oven to 425°F.
- Tear 3 sheets of heavy-duty foil into (18-inch) squares.
- Toss together shrimp and pesto; set aside.
- Prepare couscous according to package directions.
- Divide couscous among squares of foil.
- Top with tomato slices.
- Arrange pesto shrimp over tomatoes; sprinkle with cheese.
- Bring up edges of foil over shrimp, and fold together to enclose filling.
- Roll up ends of foil to completely close packets.
- Place packets on a large baking sheet.
- Bake 15 to 20 minutes or until shrimp turn pink.
Side Dish Ingredients
- 1 lb asparagus, ends trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Toss asparagus with oil, salt and pepper on a rimmed baking sheet.
- Bake asparagus alongside packets 10 minutes or until browned and crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
373
|
105
|
478
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 24 | 5 | 29 |
| Carb (g) | 47 | 9 | 56 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 945 | 300 | 1245 |
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