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
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
Large Non-Stick Pan
Before You Cook
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
Cut mushrooms into ¼" slices.
Pat shrimp dry.
Cook the Shirmp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer shrimp to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 2 tsp. olive oil and mushrooms to hot pan and cook undisturbed until browned, 4-6 minutes, stirring once halfway through.
Stir in peas and garlic and cook until aromatic, 60-90 seconds.
Transfer vegetables to plate with shrimp. Keep pan over medium-high heat.
Cook the Pasta
Return pan used to cook vegetables to high heat.
Add tortellini and 1 cup water to hot pan and cover. Cook until al dente and water is mostly evaporated, 4-5 minutes.
Uncover and remove from burner. Carefully, transfer remaining water in pan to a measuring cup. Return to burner. Stir in cream cheese and Parmesan until cheese melts, 1-2 minutes.
Finish the Dish
Gently stir in shrimp and vegetables to pan until coated in sauce. If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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