Fast & Fresh

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Shrimp Alfredo Risotto

with pesto and grape tomatoes

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk

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
  • Under %{max_calories} calories

Fast & Fresh meals combine Home Chef's freshest ingredients with speedy preparation. Assemble the meal and heat in the microwave for a delicious meal in minutes! Fast & Fresh saves time and minimizes cleanup without sacrificing flavor. Heat in the microwave or oven! Enjoy!

In Your Box (serves 2)

  • 8 oz. Cooked Arborio Rice
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Fully Cooked Shrimp
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Basil & Chive Cheese Spread
  • Info
    1 oz. Basil Pesto
  • ½ tsp. Chopped Garlic

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
    480
  • Carbohydrates
    40g
  • Net Carbs
    37g
  • Fat
    21g
  • Protein
    26g
  • Sodium
    1310mg

Recipe Steps

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
  1. 1

    Microwave Instructions

    Thoroughly rinse any fresh produce and pat dry. Prick tomatoes all over with a fork. Drain shrimp and pat dry.

    Combine garlic, tomatoes, and a pinch of salt in one section of provided tray. In empty section, combine rice, cream base, half the Parmesan (reserve remaining for garnish), cheese spread, 1/4 cup water, and a pinch of salt.

    Cover tray with a damp paper towel. Microwave until tomatoes begin to blister, 2-4 minutes.

    Carefully remove tray from microwave. Gently press tomatoes to release juices. Add shrimp to tomatoes section and stir to combine.

    Cover with a damp paper towel again. Microwave until heated through, 2-4 minutes.

    Carefully remove from microwave. Add pesto to rice and stir to combine.

    To serve, top risotto with shrimp (if desired) and garnish with remaining Parmesan. Bon appétit!

  2. 2

    Oven Instructions

    Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Prick tomatoes all over with a fork. Drain shrimp and pat dry.

    Combine garlic, tomatoes, a pinch of salt, and 1 tsp. olive oil in one section of provided tray. In empty section of tray, combine rice, cream base, half the Parmesan (reserve remaining for garnish), cheese spread, 1/4 cup water, and a pinch of salt.

    Place tray on a baking sheet. Bake uncovered in hot oven until tomatoes begin to blister, 10-12 minutes.

    Carefully remove tray from oven. Gently press tomatoes to release juices. Add shrimp to tomatoes section and stir to combine.

    Place tray again on a baking sheet. Bake uncovered in hot oven until heated through, 5-8 minutes.

    Carefully remove from oven. Add pesto to rice and stir to combine.

    To serve, top risotto with shrimp (if desired) and garnish with remaining Parmesan. Bon appétit!

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