Oven-Ready
Lemon Florentine Shrimp Alfredo
easy prep & pan included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
In Your Box (serves 2)
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- 2 oz. Baby Spinach
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- 2 tsp. Mirepoix Broth Concentrate
- 0.28 oz. Lemon Juice
- ½ tsp. Garlic Salt
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) zPaG8yOv
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Calories520
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Carbohydrates47g
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Net Carbs44g
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Fat22g
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Protein31g
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Sodium1860mg
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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Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine cream sauce base, mirepoix base, cream cheese, 2 Tbsp. water, and garlic salt in provided tray. Cream cheese will melt as meal bakes.Stir in pasta until combined and coated. -
Add the Shrimp
Pat shrimp dry.
Top pasta and sauce with spinach, then shrimp. Season with a pinch of pepper. -
Bake the Dish
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 15-17 minutes.
Carefully remove tray from oven. Stir in lemon juice and half the Parmesan (reserve remaining for garnish) until creamy. Garnish with remaining Parmesan. Bon appétit!
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