Creamy Sun-Dried Tomato Pesto Shrimp
with Sweet Peppers and Pearl Couscous
Ingredients: Shrimp • Sweet bell pepper • Pearl couscous (durum wheat semolina) (wheat) • Yellow onion • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
2 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
¾ cup
Pearl Couscous
(Contains: Wheat May contain traces of: Soy, Gluten)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Yellow Onion
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). 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 servings).
- 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 for 6-8 min, stirring occasionally, until tender.
- 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.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Add garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add pesto, cream cheese and reserved couscous water. Cook for 2-3 min, stirring often, until cheese is melted and sauce thickens slightly.
- Reduce heat to medium.
- Add shrimp and cream. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat.
- Season couscous with salt and pepper.
- Divide couscous between bowls. Top with sun-dried tomato pesto shrimp.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp.
