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
Chef
Laura Alpern
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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8 oz. Shrimp
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6 oz. Gemelli Pasta
- 1 Zucchini
- 4 oz. Grape Tomatoes
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2 oz. Basil Pesto
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
- 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)
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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 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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1 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. -
2 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. -
3 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Halve tomatoes.Pat shrimp dry. -
4 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. -
5 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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