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
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
Prepare the Ingredients
Coarsely chop olives.
Stem oregano and coarsely chop.
Peel and mince shallot.
Pat shrimp dry.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Drain in a colander and set aside.
While pasta cooks, cook shrimp.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until opaque and 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 shallot to hot pan and stir occasionally until tender, 2-3 minutes.
Stir in garlic and cook, 30 seconds.
Add marinara and seasoning blend. Bring to a simmer.
Once simmering, remove from burner.
Finish the Dish
Stir oregano, olives, pasta, and shrimp into pan with sauce until combined.
Plate dish as pictured on front of card, garnishing with cheese. Bon appétit!
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