Meal Kit

Pesto Shrimp Gemelli

with oven-roasted zucchini and tomatoes

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

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)

  • Info
    8 oz. Shrimp
  • Info
    6 oz. Gemelli Pasta
  • 1 Zucchini
  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Basil Pesto
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    610
  • Carbohydrates
    73g
  • Net Carbs
    66g
  • Fat
    24g
  • Protein
    31g
  • Sodium
    1480mg

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.

  • 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.

  • 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.

  1. 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. 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. 3

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.

    Halve tomatoes.

    Pat shrimp dry.

  4. 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. 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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