Express
Premium
Creamy Scallop Fettuccine
with pesto and Parmesan
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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10 oz. Cooked Fettuccine
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4 fl. oz. Cream Sauce Base
- 8 oz. Scallops
- 3 oz. Peas
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1 oz. Basil Pesto
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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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Calories560
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Carbohydrates58g
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Net Carbs52g
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Fat24g
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Protein29g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
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 whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Mince garlic.
Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Make Sauce and Heat Pasta
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and stir often until lightly browned, 1-2 minutes.Stir in cream base, half the cheese (reserve a pinch for garnish), pesto, peas, garlic salt, and a pinch of pepper until combined. Add pasta and stir often until heated through and sauce is slightly thickened, 1-2 minutes.If sauce is too thick, add water, 1 Tbsp. at a time and up to 2 Tbsp., until desired consistency is reached.Remove from burner.While sauce cooks, continue recipe. -
3 Cook the Scallops
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pasta with scallops and garnishing with remaining cheese. Bon appétit!
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