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One-Pan Shrimp Fettuccine Carbonara
with peas and lemon
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
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In Your Box (serves 2)
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10 oz. Cooked Fettuccine
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4 fl. oz. Cream Sauce Base
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8 oz. Shrimp
- 1 Lemon
- 3 oz. Peas
- ¾ oz. Crumbled Bacon
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½ oz. Shredded Parmesan Cheese
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¼ oz. Flour
- 2 Garlic Cloves
- 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) pOJQ0Gqy
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Calories520
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Carbohydrates58g
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Net Carbs53g
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Fat17g
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Protein33g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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If using 16 oz. shrimp, follow same instructions as 8 oz., working in batches if necessary.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Halve lemon lengthwise and cut into wedges.
Mince garlic.Pat shrimp dry. -
2 Cook the Shrimp
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add shrimp, garlic, half the bacon (reserve remaining for garnish), and garlic salt to hot pan. Cook until shrimp are lightly browned and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. -
3 Make the Sauce
Stir flour into hot pan until no dry flour remains.
Add cream base and 1/2 cup water. Stir constantly, scraping up any bits from bottom of pan, 60 seconds.Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 30-60 seconds. -
4 Add Pasta and Finish Dish
Stir pasta and peas into hot pan until coated, 1-2 minutes.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing with remaining bacon and cheese. Squeeze lemon wedges over to taste. Bon appétit!
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