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
Linguine is always delicious, but for this recipe, we have a special one up our sleeve. (Not literally; that would be quite disgusting.) Fresh 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.) Shrimp are dusted in ranch seasoning, giving them a unique spin in 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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, patting dry and seasoning with 1/4 tsp. salt and a pinch of pepper. Cook in batches, if necessary.
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 diced chicken breast, follow same instructions as shrimp in Steps 2 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and adding bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble, and place on pasta.
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. Return pasta to pot and 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 undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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.
Remove from burner.
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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