Jalapeño Popper Shrimp Alfredo with Corn and Poblano Pepper
easy prep & pan included
Prep & Cook Time: 20-30 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Eggs, Wheat, Shellfish
Chef
Ryan Pugh
In Your Box (serves 2)
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½ oz. Crispy Jalapeños
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2 oz. Light Cream Cheese
- 3 oz. Corn Kernels
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8 oz. Cooked Penne Pasta
- ½ tsp. Garlic Salt
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4 oz. Alfredo Sauce
- 3 oz. Diced Poblano
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8 oz. Shrimp
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.
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Nutrition (per serving)
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Calories586
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Carbohydrates62g
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Fat22g
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Protein29g
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Sodium1765mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine pasta, Alfredo sauce, garlic salt, poblano (use less if spice-averse), and corn in provided tray until thoroughly combined.
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2 Add the Shrimp
Top pasta with cream cheese. Top dish evenly with shrimp.
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3 Finish the Dish
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 15-17 minutes. Carefully remove from oven. Stir until cream cheese is incorporated. Garnish with crispy jalapeños (to taste). Bon appétit!
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