Tuscan-Spiced Shrimp
with Pesto Couscous, Blistered Grape Tomatoes & Zucchini
- Wheat
- Shellfish
- Milk
- Tree Nuts
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!
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Zucchini
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Grape Tomatoes
4 tablespoon
Pesto
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve tomatoes lengthwise.
• 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.
• 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.
• 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.
• 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.
• Divide shrimp, veggies, and couscous between plates. Top shrimp with as much remaining pesto as you like and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tuscan Heat Spice gives the shrimp a satisfying kick, and the pesto adds richness — though some found the pesto overpowering; use it sparingly if you prefer a lighter finish 🌿. A few reviewers felt the couscous was bland on its own and suggest using all the pesto in the grain for more flavor.
- Ease of prep: This is a genuinely quick weeknight meal that comes together in under 30 minutes with minimal effort.
- Suggestions: Add a squeeze of lemon to brighten the whole dish — several reviewers felt it was the missing element. If the Tuscan spice feels too intense, use half the packet and adjust from there; toasting the couscous before adding liquid also deepens its flavor.
- Leftovers: This dish tastes great cold the next day as a light lunch salad 🎉.
- Couscous: Pearl couscous divided opinion — those new to it often loved it, while others preferred rice or pasta; substituting either works well with the rest of the dish.
Reviews from our home cooks
This was really easy to prepare & delicious! Loved the tuscan spices on the shrimp. Great new addition to the recipes.
Shrimp was excellent with the Tuscan Heat Spice blend. Veggies and couscous accompaniment were great. A very nice weeknight supper!!
The veggies and couscous with pesto was delicious. I have been to the Farmer's market for tomatoes and zucchini to make the dish a couple more times. Keep this recipe in the rotation more often.
This is one of my favorites so far. I loved the veggie mix and the Tuscan spice mix went very well with the shrimp!
This summer I am all about quick and easy meals. This Tuscan Shrimp recipe hit the spot and tasted so good!
This was delicious. I am not keen on real spicy food so I only used a dash of the tuscan heat spice and instead used italian spices on the shrimp.
It was SO YUMMY! The shrimp was perfectly cooked. The Tuscan sauce was DELICIOUS! I love Israeli couscous and the veggies were super good, too. A favorite for our family!
We were initially skeptical that this recipe wouldn't include very many shrimp, but we were pleasantly surprised at the amount of shrimp and how filling the dish was overall. The pesto was incredibly tasty and was a stand out ingredient... Perfect summer recipe
Too many contending flavors on the shrimp. The Tuscan spice and the pesto was just overwhelming on the shrimp and I only added a tad of pesto since I'm on Weight Watchers.
Really great recipe. Was dubious to the amount of spice for the shrimp, since the amount of spice was the same for 2 servings or 4. But it was fine. When I made the second batch of this recipe, I grilled the shrimp and veggies instead of pan frying them. Do those of you that write the recipes ever think about including alternate ways to cook some of your dishes? This was awesome grilled. Not every one would think to step out side the listed directions.
