Sauté Shrimp Primavera Ptitim (Israeli Couscous)
Ptitim, also called Israeli couscous, is my new favorite pasta! There is a slight chewiness to them that is very pleasing to eat, somewhere between a pastina and barley. I've had them before in restaurants, but this is the first time I cook them. They really keep their shape through cooking, reheating and they don't clump like couscous. They cook a tad faster than other pasta because of their small shape, and the sauce really cling to them. It's awesome! I made something pretty simple, with stuff that I already have in the fridge: primavera sauce purchased at Jean Talon market, broccoli and shrimp. Quite straight forward, really....
Total Steps
3
Ingredients
6
Tools Needed
2
Ingredients
- 1 tablespoon parmesan cheese
- 1.5 cup favorite ready-to-eat sauce
- 1.25 cup water
- 1 cup Ptitim/Israeli couscous
- 8 pieces shrimps, peeled, devained
- pinch salt, pepper & chili flakes
Instructions
Step 1
<a href="/technique/W7VKDJHH/boil">Boil</a> the water, then add the ptitim, and <a href="/technique/GFSF4J5F/simmer">simmer</a> covered, for 10 minutes. Drain under cold water, set aside.
Step 2
In the same pot, <a href="/technique/XZFHRHHF/heat">heat</a> olive oil over medium high <a href="/technique/XZFHRHHF/heat">heat</a>, sauté shrimps just until they <a href="/technique/B52FHCF2/turn">turn</a> opaque (which means they are cooked) sprinkle the <a href="/technique/DPSVTKVY/salt">salt</a>, pepper and chili flakes, <a href="/technique/DRM2WPZ4/stir">stir</a> around to <a href="/technique/6BTCX64M/coat">coat</a>, set shrimps aside in a bowl.
Step 3
Use the same pot & add the sauce over medium low <a href="/technique/XZFHRHHF/heat">heat</a> until it starts bubbling. Add the cheese, it will <a href="/technique/LXP6HLBF/thicken">thicken</a> the sauce. <a href="/technique/DRM2WPZ4/stir">Stir</a> to <a href="/technique/7S3QCKWK/mix">mix</a> well, then add the ptitim.