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
Some say the seafood plus pasta craze is dying out; we say it's only just begun! This rich and creamy entry, with succulent shrimp and fun cavatappi, is all kinds of delightful. And in case you were sold on the richness, but unsure on the texture, we've added crunchy cheese croutons to balance the whole thing out. We're so hip to all the crazes! After this, we're going to learn that new "macarena" dance the MTV is so into. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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 Italian sausage, remove from casing. Before cooking shrimp, heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces with a spoon until no pink remains, 4-6 minutes. Transfer sausage to a plate and tent with foil. Wipe pan clean and reserve for shrimp.
If using 16 oz. shrimp or scallops, pat dry and season with 1/4 tsp. salt. Follow same instructions as 8 oz. shrimp, cooking in batches if necessary.
If using diced chicken, pat dry and season with 1/4 tsp. salt. Follow same instructions as shrimp Step 3, cooking over medium-high heat and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Boil Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, trim and thinly slice green onions.
Slice or tear ciabatta into ¾" pieces.
Pat shrimp dry.
Bake the Ciabatta Croutons
Place ciabatta on prepared baking sheet and toss with 1 Tbsp. olive oil and Parmesan.
Spread into a single layer. Bake in hot oven until golden brown, 8-10 minutes.
While croutons bake, cook shrimp.
Cook the Shrimp
Place a large non-stick pan over medium heat and add 1 tsp. 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.
Transfer to a plate. Let cool, 5 minutes. Once cooled, coarsely chop shrimp.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium heat. Add cream cheese, seasoning blend, and cream to hot pan. Stir until cream cheese is fully incorporated, 2-3 minutes.
Bring to a simmer. Once simmering, cook until sauce thickens slightly, 1-2 minutes.
Stir in pasta, reserved pasta cooking water, shrimp, corn, and green onions. Stir until warmed through and sauce coats pasta, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with ciabatta croutons. Bon appétit!
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