Meal Kit

Lemon Pesto Shrimp Flatbreads

with Asiago cream sauce

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In the mood for pizza and seafood? Well, we’re here to satisfy your cravings once again! We present to you a flavorful flatbread with lemon, pesto, and succulent shrimp. We’ve also added some fresh arugula and tomatoes to the mix. Who needs regular pizza anyway?

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    4 Mini Naan Flatbreads
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    3 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Asiago Cheese
  • ½ oz. Baby Arugula
  • Info
    1 Tbsp. Basil Pesto

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
    610
  • Carbohydrates
    57g
  • Fat
    27g
  • Protein
    31g
  • Sodium
    1710mg

Recipe Steps

You Will Need

  • Olive Oil
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

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

Customize It Instructions

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.

  • If using chicken breasts, pat dry, and on a clean cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/4" dice.

    Zest lemon, halve, and juice.

    Pat shrimp dry.

  2. 2

    Toast the Flatbreads

    Place flatbreads directly on rack and toast in hot oven until lightly browned, 5-6 minutes.

    While flatbreads toast, continue recipe.

  3. 3

    Cook the Shrimp

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Transfer shrimp to a mixing bowl and gently toss with pesto, 1 tsp. lemon zest, and 1 Tbsp. lemon juice (reserve remaining for arugula) until coated.

    While shrimp cook, continue recipe.

  4. 4

    Prepare Arugula and Make Sauce

    In another mixing bowl, combine arugula, 2 tsp. olive oil, and 1 tsp. remaining lemon juice.

    Combine cream cheese, 2 Tbsp. water, and shredded cheese in a microwave-safe bowl. Microwave until melted, 45-60 seconds.

    Carefully remove from microwave and stir to combine.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spreading sauce evenly on flatbreads and topping with shrimp mixture, tomatoes, and arugula. Bon appétit!

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