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
New year, new you, and it's time to get on that hip stationary bike and pedal off all the holiday season excesses… after one last excess. How can you resist? Hearty pasta, twirled in a cream sauce that has, oh my gosh yes, bacon, with succulent shrimp and nutty, cheesy Parmesan as well? It's excessive, it's divine, it's perfect… just like this new year and this new you. After this meal. 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., working in batches if necessary.
If using diced chicken, follow same instructions as shrimp in Steps 1 and 3 stirring occasionally until chicken reaches minimum internal temperature, 5-7 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 strips reach minimum internal temperature, 4-6 minutes. Rest 3 minutes.
If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as shrimp in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Serve alongside pasta.
Prepare the Ingredients
Pat shrimp dry, and season all over with a pinch of pepper.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¾ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta boils, cook shrimp.
Cook the Shrimp
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil. Add garlic to hot pan. Stir constantly until fragrant, 30-60 seconds.
Add flour and stir until no dry flour remains in pan.
Add pasta cooking water, cream cheese, bacon, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer, stirring occasionally.
Finish Pasta and Finish Dish
Once sauce is simmering, stir in shrimp, peas, half the Parmesan (reserve remaining for garnish), and pasta until combined and heated through, 1-2 minutes.
Remove from burner. Taste, and season with a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan and chives. Bon appétit!
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