Shrimp Scampi with Fennel Fonds and Israeli Couscous

I love Israeli couscous because of its bouncy chewiness. In this recipe it is mixed with a buttery garlicky sauce.

Shrimp Scampi recipe from Melissa Clark's "Cook This Now". (Pernod was replaced with a bit extra white wine), and I mixed the scampi with cooked Israeli couscous. I used only 1/2 tsp sea salt because my butter was salted and I heavily salted the couscous water.

3 Tbsp butter
2 garlic cloves, minced
1/2 cup white wine
1/2 tsp sea salt
pinch red pepper flakes
1/2 pound shrimp, shelled
2 Tbsp fresh minced fennel fronds
Freshly squeezed juice of 1 lemon
1 cup couscous

To make couscous: Bring a pot of water to a boil. Add 1 cup couscous to boiling water. Let simmer for 4-5 minutes until the couscous is cooking. Drain. If the couscous isn't immediately being mixed with the sauce, then toss it with some olive oil to prevent sticking.

While the couscous is cooking, melt butter in a large skillet over medium heat. Add garlic, and cook about 1 minute, until fragrant, but not browned. Add the wine, salt, and red pepper flakes. Bring to a simmer, and let it reduce by half (about 2 minutes).

Add the shrimp and cook, stirring, until they just turn pink and a cooked through (2-4 minutes, depending on size). Stir in minced fennel fronds and lemon juice. Toss with cooked couscous. Taste and adjust seasonings and salt.

Here is a picture from the second time I made this recipe: