Meal Kit
Blender Optional
Poblano Cream Shrimp Pasta
with corn and cilantro
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 8 oz. Shrimp
- 4 fl. oz. Cream Sauce Base
- 6 oz. Campanelle Pasta
- 1 Poblano Pepper
- 3 oz. Frozen Corn
- 1 oz. Cream Cheese
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
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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Calories600
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Carbohydrates80g
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Net Carbs72g
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Fat19g
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Protein32g
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Sodium1890mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Blender/Immersion Blender
- 1 Plate
- 1 Colander/Strainer
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 antibiotic free chicken, 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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop cilantro leaves. Reserve stems. Keep chopped cilantro and cilantro stems separate.
Stem poblano, halve, seed, and remove ribs. Wash hands and cutting board after working with poblano.Pat shrimp dry and season all over with chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper. -
3 Blend the Sauce
Place poblano (to taste), cut-side down, on prepared baking sheet. Evenly spray with cooking spray.
Roast in hot oven until tender, 10-15 minutes.Don't worry if poblano chars a bit; this adds flavor to the dish.Carefully remove from oven and rest, 5 minutes.Once cool enough to handle, add poblano (to taste), cilantro stems, a pinch of salt, and cream base to a blender. Blend until smooth.If you do not have a blender, finely mince cilantro stems and poblano. In a mixing bowl, add cilantro stems, poblano (to taste), a pinch of salt, and cream base. Stir to combine.While poblano roasts, continue recipe. -
4 Cook the Shrimp
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to towel-lined plate. Wipe pan clean and keep over medium-high heat. -
5 Make Pasta and Finish Dish
Add 1 tsp. olive oil, corn, and a pinch of salt and pepper to hot pan. Stir often until heated through, 60-90 seconds.
Stir in poblano cream sauce (to taste), cream cheese, and a pinch of salt. Stir to combine and bring to a simmer.Once simmering, add pasta and shrimp. Stir often until combined, pasta is heated through, and sauce is slightly thickened, 3-4 minutes.If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with grated cheese and chopped cilantro. Bon appétit!
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