All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
The tao of pasta meals, this combines light and heavy. The “light” is the angel hair pasta, famous for its fabulous fork-twirling possibilities, and the bright lemon that gives this meal zest. The “heavy?” The briny artichokes and shrimp, fried to crispy perfection, giving you a bit more umph than your normal pasta dish. The tao is all about balance, and this meal is perfect on the scales. Follow the path to flavor.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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, working in batches if necessary.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice and season with a pinch of salt and pepper. Follow same instructions as shrimp in Steps 1 and 2, coating with cornstarch and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using diced chicken, follow same instructions as above.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. In Step 1, only toss artichokes with cornstarch. In Step 2, in a separate pan over medium heat with 1 tsp. olive oil, add salmon, skin side up, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
Prepare the Ingredients
Zest and quarter lemon.
Drain artichokes and pat dry.
Pat shrimp dry.
Reserve 1 tsp. cornstarch and set aside. Place remaining cornstarch, shrimp, and artichokes in a mixing bowl and gently stir or toss until shrimp and artichokes are fully coated.
Cook Shrimp and Artichokes
Line a plate with a paper towel.
Heat 3 Tbsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp and artichokes to hot pan and cook until artichokes are crispy and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove shrimp and artichokes to towel-lined plate and season with a pinch of salt.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 3-5 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.
Make the Sauce
In pot used to cook pasta, combine cream, reserved cornstarch, and a pinch of salt until no lumps remain. Place pot over medium-high heat. Bring to a boil, stirring often.
Once boiling, stir in half the Parmesan (reserve remaining for garnish), reserved pasta cooking water, ¼ tsp. salt, and a pinch of pepper. Return to a boil.
Once boiling again, stir in pasta, 1 tsp. lemon zest, and peas until combined and heated through, 2-3 minutes.
Remove from burner. Taste, and add additional lemon zest, salt, and pepper, if desired.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining Parmesan and squeezing lemon wedges over to taste. Bon appétit!
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