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Garlic Butter Shrimp

and sun-dried tomato risotto

Prep & Cook Time: 15-20 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Garlic, and butter, and shrimp? Oh, my! This risotto is truly somethin' special. Tender and creamy with the salty and sweet flavors from sun-dried tomato. We know you can't wait to dig in!

In Your Box (serves 2)

  • Info
    4 fl. oz. Cream Sauce Base
  • 8 oz. Cooked Arborio Rice
  • Info
    8 oz. Shrimp
  • 1 Roma Tomato
  • 2 Green Onions
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • ½ tsp. Garlic Pepper

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

  • If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as above.

  • If using steak strips, pat dry, coarsely chop, then separate pieces. Season all over with garlic pepper. Follow same instructions as shrimp in Step 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/4" dice.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat shrimp dry and season all over with garlic pepper.

  2. 2

    Start the Risotto

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add tomatoes and white portions of green onions to hot pan. Stir occasionally until tomatoes release juice and soften, 2-3 minutes.

  3. 3

    Finish the Risotto

    Add 1/4 cup water, cream base, mirepoix base, and rice to hot pan. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 4-5 minutes.

    Remove from burner. Stir in half the cheese (reserve remaining for shrimp), pesto, 1/4 tsp. salt, and a pinch of pepper.

    While risotto cooks, continue recipe.

  4. 4

    Cook Shrimp and Finish Dish

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Add remaining cheese, 2 Tbsp. water, and butter. Stir until combined and cheese is melted, 30-45 seconds.

    Remove from burner. Stir in half the green portions of green onions (reserve remaining for garnish).

    Plate dish as pictured on front of card, topping risotto with shrimp mixture. Garnish with remaining green portions of green onions. Bon appétit!

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