Lemon Dijon Shrimp Scampi

With Penne Pasta, Sun-Dried Tomatoes, and Shaved Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Shellfish

Calories Conscious
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 you!
A note about serious food allergies

Penne pasta never had it so good. Caramelized shrimp are bathed in a light lemon-dijon sauce spiked with super savory sun-dried tomatoes and umami-rich Parmesan cheese before enrobing the pasta for a meal that can transform any night into a special occasion.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 2 Garlic Cloves
  • 1 Lemon
  • 4 Parsley Sprigs
  • Info
    4 oz. Penne Pasta
  • ½ tsp. Red Pepper Flakes
  • ¾ oz. Dijon Mustard
  • 1½ oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Shaved Parmesan

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
    370
  • Carbohydrates
    48g
  • Fat
    6g
  • Protein
    26g
  • Sodium
    868mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Thoroughly rinse produce and pat dry. Rinse shrimp and pat dry. Slice garlic "Goodfellas" thin (very, very thin slices). Zest lemon and halve. Stem and coarsely chop parsley.

  • 2

    Cook the Pasta

    Add the penne to boiling water and stir constantly for the first 30 seconds to prevent sticking. Simmer 9-10 more minutes until pasta is al dente. Ladle 2 cups of pasta water out of pot into a container and reserve to make sauce. Drain pasta in a colander and set aside.

  • 3

    Cook the Shrimp

    Heat 2 tsp. of olive oil in a medium pan over medium-high heat. Add shrimp and cook until first side caramelizes, about 3 minutes. Flip onto second side and cook one more minute. Add garlic and red pepper flakes (to taste - start with just a little bit) and cook for 20 seconds.

  • 4

    Finish the Sauce

    Add 1 cup reserved pasta water to pan along with juice from lemon half (to taste). Add sun-dried tomatoes, Dijon mustard, and half the parsley (reserve remaining for garnish) back to pan. Cook for 2-3 minutes until slightly thickened. Add more pasta water to thin sauce if desired.

  • 5

    Combine Pasta with the Sauce

    Add lemon zest, half the Parmesan, 2 tsp. olive oil (extra virgin if you have it), and penne to the pan with the sauce and stir to coat evenly. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Divide the pasta and shrimp between two bowls. Garnish with remaining shaved Parmesan and remaining parsley.

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