All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Campanelle is always delicious, but for this recipe, we have a special one up our sleeve. (Not literally; that would be quite disgusting.) Sweet corn, tart tomatoes, and cheesy cream sauce come together in a preparation that is a piece of cake. (Not literally; no cake comes in this box. Sorry.) Added in is a bit of ranch seasoning, giving a unique spin to the pasta, adding up to flavors that are the bee's knees. (Not literally; bees have no knees.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using scallops, follow same instructions as shrimp in Steps 2 and 3, cooking until scallops reach minimum internal temperature, 1-2 minutes per side.’
If using chicken breast, pat dry and, on a separate cutting board, cut into 1” dice and season with a pinch of salt and pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using Impossible burger, follow same instructions as shrimp in Step 3, breaking up burger until heated through, 4-6 minutes.
If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander, shaking to remove as much water as possible. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Pat shrimp dry, and season all over with a pinch of salt and pepper.
Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add shrimp to hot pan and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove shrimp to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 1 Tbsp. olive oil, corn, garlic, and a pinch of salt and pepper to hot pan. Stir occasionally until warmed through, 2-3 minutes.
Add tomatoes and cook until softened, 1-2 minutes.
Remove vegetables to a plate. If desired, combine shrimp and vegetables. Keep pan over medium-high heat.
Make the Sauce
Add cream to hot pan and bring to a boil. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner and stir in pasta, pasta cooking water, Parmesan (reserve a pinch for garnish), and seasoning blend until combined.
Plate dish as pictured on front of card, topping pasta with vegetables and shrimp, and garnishing with remaining Parmesan. Bon appétit!
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