Clean and dry your shrimp, then season on both sides with salt.

In a pan, add olive oil and a knob of butter over medium heat and sear shrimp for 30 seconds on each side. Set to the side.

Reduce heat to medium-low. Add in one more knob of butter, then shallots and garlic. Sautée for a minute until softened.

Add pearl couscous and toast for 3 minutes or until you see a slight golden colour.

Add in white wine, stir, add in stock, and continue to stir for 8-10 minutes until the liquid has absorbed.

Add lemon zest and juice, heavy cream, Parmesan, salt and pepper. Add spinach and let it slightly wilt, then shrimp go back in.

Let sit for a few minutes with the heat off and ready to serve! Garnish with lemon zest, parsley or basil if you like.