Meal Kit
Pesto Shrimp Gemelli
with oven-roasted zucchini and tomatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Did you know gemelli comes from the Latin word, "twins"? We decided to add zucchini and pesto shrimp accompaniments to top off the perfect pasta shape for 2 or more!
In Your Box (serves 2)
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- 1 Zucchini
- 4 oz. Grape Tomatoes
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- 2 Garlic Cloves
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) gqR1AEPE
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Calories610
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Carbohydrates73g
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Net Carbs66g
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Fat24g
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Protein31g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Medium Pot
- 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. shrimp, working in batches, if necessary.
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If using chicken breasts, pat dry and on a clean cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry. Coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 5, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-14 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
Roast the Garlic
Place garlic and 1 tsp. olive oil on a piece of foil and form a pouch around garlic. Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 15-20 minutes.
Carefully remove from oven. Transfer to a clean cutting board and mince. Garlic and foil will be hot! Use a utensil.While garlic roasts, continue recipe. -
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Halve tomatoes.Pat shrimp dry. -
Roast the Vegetables
Place zucchini and tomatoes on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer.
Roast in hot oven until zucchini is tender and tomatoes have burst, 10-12 minutes.While vegetables roast, continue recipe. -
Cook Shrimp and Finish Dish
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.
Add pasta, pesto, butter, 1/4 tsp. salt, a pinch of pepper, roasted garlic, roasted zucchini, and roasted tomatoes. Stir to combine. If too thick, add reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing with cheese. Bon appétit!
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