Meal Kit
Shrimp and Creamy Lemon Angel Hair Pasta
with crispy artichokes and Parmesan
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Chef
Nigel Palmer
In Your Box (serves 2)
- 8 oz. Shrimp
- 5 oz. Angel Hair Pasta
- 1 Lemon
- 4 oz. Light Cream
- 3 oz. Peas
- 3 oz. Artichoke Hearts
- 3 Tbsp. Cornstarch
- ½ oz. Grated Parmesan
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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Calories750
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Carbohydrates76g
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Net Carbs71g
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Fat37g
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Protein30g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 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, working in batches if necessary.
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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.
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If using diced chicken, follow same instructions as above.
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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.
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1 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. -
2 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. -
3 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 3-5 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. -
4 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, 1/4 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. -
5 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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