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 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(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
56 mL
Cream
(Contains Milk)
¾ cup
Pearl Couscous
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Yellow Onion
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 (1 cup) cousous water, then drain and return couscous to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter, then stir to coat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 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.