Tuscan-Spiced Shrimp with Pesto Couscous and Blistered Tomatoes

This Tuscan-spiced shrimp recipe brings together succulent shrimp, a savory pesto couscous and vibrant blistered tomatoes and zucchini for a light yet satisfying meal. The shrimp are coated in a fragrant blend of Tuscan herbs, then quickly seared until perfectly cooked. The couscous is tossed with pesto and sliced almonds for a nutty, herby base, while the vegetables are sautéed until tender and the tomatoes burst with sweetness.

Finished with an extra drizzle of pesto, this dish is a celebration of Mediterranean flavors that comes together in just 25 minutes. It’s an ideal choice for a busy weeknight when you want something wholesome and delicious without spending hours in the kitchen.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a small pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
2. While the couscous cooks, trim the ends of the zucchini and cut it into half-moons. Halve the grape tomatoes. Pat the shrimp dry with paper towels and season with salt, pepper and the Tuscan Heat Spice.
3. In a large skillet, heat 2 teaspoons of cooking oil over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
4. In the same skillet, add the remaining 2 teaspoons of cooking oil and the grape tomatoes. Cook without stirring for 2 minutes, then stir and cook until the tomatoes are blistered and starting to soften, about 2-3 minutes more. Transfer to the plate with the zucchini.
5. Reduce the heat to medium and add the olive oil to the skillet. Add the seasoned shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Remove from heat.
6. In a bowl, combine the cooked couscous with 2 tablespoons of pesto and the sliced almonds. Stir to coat.
7. To serve, divide the pesto couscous between plates. Top with the blistered tomatoes and zucchini, then arrange the shrimp alongside. Drizzle the remaining 2 tablespoons of pesto over the shrimp.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or pearl couscous. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Can I use frozen shrimp?

Absolutely. Thaw the shrimp completely and pat dry before seasoning and cooking.