With Penne Pasta, Sun-Dried Tomatoes, and Shaved Parmesan
Prep & Cook Time:25-35 min.
Cook Within:3 days
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
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.
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
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
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.
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.
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.
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.
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.
Plate the Dish
Divide the pasta and shrimp between two bowls. Garnish with remaining shaved Parmesan and remaining parsley.
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