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Tuscan-Spiced Shrimp

Tuscan-Spiced Shrimp

with Pesto Couscous, Blistered Grape Tomatoes & Zucchini

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Looking for a hearty meal that will fill you up (without weighing you down)? Seafood is your best bet! This dish features shrimp seasoned in our spicy blend of Tuscan herbs, piled next to a savory pesto and almond couscous. Zucchini and grape tomatoes are served on the side, after a quick sauté turns tomatoes juicy and slightly blistered. Shrimp is finished with more pesto on top for a light seafood dinner with a rich Tuscan twist!

Tags:Calorie SmartEasy PrepMediterraneanQuickClimate Superstar
Allergens:WheatShellfishTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

4 ounce

Grape Tomatoes

2.5 ounce

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

10 ounce

Shrimp

(ContainsShellfish)

1 tablespoon

Tuscan Heat Spice

½ ounce

Sliced Almonds

(ContainsTree Nuts)

4 tablespoon

Pesto

(ContainsMilk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories630 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber4 g
Protein25 g
Cholesterol215 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve tomatoes lengthwise.

2

• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

3

• While couscous cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 4-6 minutes (6-9 minutes for 4 servings). • Add tomatoes; cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer veggies to a medium bowl and set aside. Wipe out pan.

4

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat.

5

• Stir almonds, 1 TBSP pesto (2 TBSP for 4 servings), and a drizzle of olive oil into pot with couscous. Season with salt and pepper.

6

• Divide shrimp, veggies, and couscous between plates. Top shrimp with as much remaining pesto as you like and serve.