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
What are your favorite things? Traditionally, the answers have gone something like “raindrops on roses” and “whiskers on kittens,” but you can't eat those. Two of our favorite things: garlic on bread and shrimp on pasta. We're combining those here, coating the shrimp with cheese and garlic and frying them to perfection. These golden garlic crustaceans top a pasta with cream, wine, and spinach. This meal has so much going for it, you'll be running through the hills with joy.
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
Medium 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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta water. Drain pasta in a colander and set aside.
Wipe pot clean and reserve.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Coarsely chop spinach.
Keep croutons in bag and coarsely crush.
Pat shrimp dry.
In a mixing bowl, combine 1 Tbsp. Parmesan (reserve remaining for sauce) and half the garlic (reserve remaining for spinach). Set aside.
Cook the Spinach and Tomato
Line a plate with a paper towel.
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil.
Add spinach, tomato, remaining garlic, and ¼ tsp. salt to hot pan. Stir occasionally until spinach is wilted and garlic is aromatic, 1-2 minutes.
Transfer to towel-lined plate. Reserve pot, no need to wipe clean.
Make the Sauce
Return pot used to cook spinach to medium-high heat. Add white wine and stir occasionally until mostly evaporated, 1-2 minutes.
Add cream and reserved pasta water. Stir occasionally until thick enough to coat back of a spoon, 4-6 minutes.
Stir in remaining Parmesan and ¼ tsp. salt.
Remove from burner and toss pasta and spinach-tomato mixture in sauce to coat. If sauce is too thick, add warm water 1 Tbsp. at a time until desired consistency is reached.
Cook the Shrimp
In another mixing bowl, toss shrimp and cornstarch to combine.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and flip occasionally until golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Add Parmesan-garlic mixture and toss to coat thoroughly. Stir until cheese is golden, 1 minute.
Remove from burner.
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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