Express
Premium
Pesto Butter Shrimp and Zucchini
with rice pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp), Milk
- Calorie-Conscious
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 8 oz. Shrimp
- 1 Zucchini
- 1 Lemon
- 1 oz. Basil Pesto
- 1 oz. Shredded Parmesan Cheese
- ⅗ oz. Butter
- ½ oz. Roasted Sliced Almonds
- 2 tsp. Minced Garlic and Parsley
- 1 tsp. Portuguese Piri Piri Blend
- ¼ tsp. Red Pepper Flakes
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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Calories500
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Carbohydrates38g
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Net Carbs35g
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Fat25g
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Protein28g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve lemon. Cut one half into wedges and juice the other half.Pat shrimp dry. -
2 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until zucchini is lightly browned and tender, 4-6 minutes.While zucchini cooks, continue recipe. -
3 Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan. Cook until light pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add minced garlic and parsley and stir occasionally until fragrant, 15-30 seconds.Remove from burner. Transfer shrimp to hot pan with zucchini.Add half the butter (reserve remaining for rice), pesto, 1 tsp. lemon juice, and a pinch of salt and pepper. Stir until combined, 30-60 seconds.Remove from burner.While shrimp cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. Place in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until heated through, 1-2 minutes.Carefully remove from microwave. Stir in remaining butter and half the piri piri seasoning (to taste; remaining is yours to use as you please!) until combined.Plate dish as pictured on front of card, topping rice with shrimp mixture. Garnish with cheese, red pepper flakes (to taste) and almonds. Squeeze lemon wedges over to taste. Bon appétit!
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