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
A note about serious food allergies
Greek and linguine? This is like a war between the ancients here. But while the pasta may be all the way Italy, the flavors are not: Oregano, feta cheese, and jammy sun-dried tomatoes make for a puckering amount of deliciousness, a combo that Socrates would have put down the poison for. Add in the succulent shrimp and filling pasta, and you've got a meal fit for a philosopher-king… or a god-like Roman emperor.
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince oregano.
Finely chop sun-dried tomatoes.
Trim zucchini ends and quarter lengthwise. Cut into ¼" pieces.
Pat shrimp dry, and season with ¼ tsp. salt and a pinch of pepper.
Cook the Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and sear undisturbed until browned on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove shrimp to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil. Add garlic, sun-dried tomatoes, zucchini, and oregano (reserve a pinch for garnish). Stir often until garlic is aromatic, 1-2 minutes.
Add white wine and cook until mostly evaporated, 1-2 minutes.
Stir in cream, pasta cooking water, and feta cheese (reserve a pinch for garnish). Bring to a boil and cook until thickened, 3-4 minutes.
Stir in pasta, shrimp, ¼ tsp. salt, and a pinch of pepper. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved feta cheese, reserved oregano, and red pepper flakes (to taste). Bon appétit!
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