1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

2 garlic cloves, minced

1 pound large shrimp, peeling and deveined

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon smoked paprika

10 ounces sugar snap peas

1 to 2 cups cooked whole grain pearl couscous (or any leftover whole grains)

Juice of 1 small lemon

Optional to serve: chopped fresh parsley, mint and/or chives


  1. Heat Pompeian Smooth Extra Virgin Olive Oil in a large skillet over medium heat.
  2. Add the garlic and sauté until fragrant, 1 to 2 minutes.
  3. Add the shrimp, salt, pepper, and paprika, and sauté until the shrimp just starts to turn pink, about 2 minutes.
  4. Add the snap peas and couscous, if using, and cook, stirring often, until the snap peas are bright green, 1 to 2 minutes.
  5. Stir in the lemon juice, and serve with fresh herbs.