Creamy Sun-Dried Tomato Pesto Shrimp
with Sweet Peppers and Pearl Couscous
Tonight, we're serving up the crave-worthy dish you've been dreaming of! A garlicky sun-dried tomato sauce studded with onions and peppers is draped over shrimp and buttery pearl couscous. Each bite will have you going back for more!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
2 unit
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
56 mL
Cream
(Contains Milk)
¾ cup
Pearl Couscous
(Contains Wheat)
160 g
Sweet Bell Pepper
2 tbsp
Cream Cheese
(Contains Milk)
56 g
Yellow Onion
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min. Reserve 1/2 cup cousous water (dbl for 4 ppl), then drain and return couscous to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl), then stir to coat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add pesto, cream cheese and reserved couscous water to the pan with veggies. Cook, stirring often, until cheese is melted and sauce thickens slightly, 2-3 min. Reduce heat to medium. Add shrimp and cream. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat.
Season couscous with salt and pepper, to taste. Divide couscous between plates. Top with sun-dried tomato pesto shrimp.
