Oven-Ready
Lemon Florentine Shrimp Alfredo
easy prep & pan included
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Shellfish
Chef
Ryan Pugh
In Your Box (serves 2)
- ½ tsp. Garlic Salt
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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8 oz. Shrimp
- 2 tsp. Mirepoix Broth Concentrate
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8 oz. Cooked Fettuccine
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2 oz. Light Cream Cheese
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4 fl. oz. Cream Sauce Base
- 0.28 oz. Lemon Juice
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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Calories523
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Carbohydrates47g
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Fat22g
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Protein31g
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Sodium1983mg
Recipe Steps
Before You Cook
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. Thoroughly rinse any fresh produce and pat dry. Pat shrimp dry. Combine cream base, mirepoix base, cream cheese, 2 Tbsp. water and garlic salt provided tray. Stir in pasta until combined. Top withspinach, followed by shrimp and season with a pinch o salt and pepper. Cream cheese will melt as meal bakes.
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2 BAKE THE MEAL
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
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3 FINISH THE DISH
Carefully remove tray from oven. Stir in lemon juice and half the Parmesan (reserve remaining for garnish) until creamy. Garnish with remaining Parmesan(to taste). Bon appétit!
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