Express
Premium
Arrabbiata Cream Shrimp and Feta Peppers
with lemony couscous
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Pescatarian
- Mediterranean
Chef
Hannah Fenton
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In Your Box (serves 2)
- 8 oz. Shrimp
- 8 oz. Cooked Couscous
- 1 Red Bell Pepper
- 1 oz. Crumbled Feta Cheese
- 1 oz. Arrabbiata Pesto
- 1 oz. Creme Fraiche
- ⅘ oz. Lemon Garlic Butter
- ¼ oz. Parsley
- 0.14 oz. Lemon Juice
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories500
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Carbohydrates38g
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Net Carbs33g
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Fat29g
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Protein24g
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Sodium1920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare Ingredients and Make Arrabbiata Cream
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.
Mince parsley.In a mixing bowl, combine pesto (to taste), creme fraiche, and 2 tsp. water. Set aside.Pat shrimp dry and season all over with piri piri seasoning (use less if spice-averse). -
2 Cook the Bell Peppers
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and a pinch of salt to hot pan. Stir occasionally until tender, 6-8 minutes.Remove from burner. Stir in garlic pepper, cheese, and half the parsley (reserve remaining for garnish) until combined.While bell peppers cook, continue recipe. -
3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While shrimp cook, continue recipe. -
4 Heat Couscous and Finish Dish
Combine couscous, 2 Tbsp. water, and 1/4 tsp. salt in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in softened butter and lemon juice until combined.Plate dish as pictured on front of card, topping shrimp with arrabbiata cream (to taste) and garnishing dish with remaining parsley. Bon appétit!
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