Active Time

　　15 min

　　Total Time

　　20 min

　　These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

　　

Ingredients

Makes 1 serving

　　1/2 cup pearl (Israeli) couscous

　　1/2 cup sugar snap peas, strings removed, then halved

　　1 1/2 tablespoons unsalted butter, divided

　　5 ounces peeled and deveined shrimp

　　1/4 cup dry white wine

　　1 small tomato, finely chopped

　　1 pinch of sugar

　　1 tablespoon chopped tarragon

　　

Step 1

Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.

　　

Step 2

While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.

　　

Step 3

Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.

　　

Step 4

Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.