Creamy Sun-Dried Tomato Pesto Shrimp

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!

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Step 1

Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot. 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. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Step 2

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, then drain and return couscous to the same pot, off heat. Add 1 tbsp butter, then stir to coat.

Step 3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 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.

Step 4

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 (165 °F internal temp). Remove from heat.

Step 5

Season couscous with salt and pepper, to taste. Divide couscous between plates. Top with sun-dried tomato pesto shrimp.

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