Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Meanwhile, cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Halve zucchini lengthwise, then cut into 1/4-inch half moons. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate. Carefully wipe the pan clean.

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add tomatoes. Cook, stirring often, until tomatoes start to break down, 3-4 min. Add Indian Spice Mix, curry paste and remaining garlic powder. Cook, stirring constantly, until fragrant, 30 sec.

Add cream cheese and 3/4 cup water (dbl for 4 ppl) to the pan with tomatoes. Bring to a simmer over medium-high, stirring often, until smooth. Once simmering, add zucchini. Cook, stirring occasionally, until zucchini is tender-crisp, 3-4 min. Add shrimp, then stir until warmed through. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp sugar!)

Add half the cilantro to the pot with couscous. Season with salt and pepper, to taste, then fluff with a fork. Divide couscous between bowls. Spoon shrimp curry over top. Sprinkle with remaining cilantro.