Meal Kit

Shrimp and Creamy Lemon Angel Hair Pasta

with crispy artichokes and Parmesan

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Peas
  • 3 oz. Artichoke Hearts
  • Info
    ½ oz. Grated Parmesan
  • Info
    8 oz. Shrimp
  • Info
    4 oz. Light Cream
  • 3 Tbsp. Cornstarch
  • 1 Lemon
  • Info
    5 oz. Angel Hair Pasta

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
    759
  • Carbohydrates
    77g
  • Fat
    37g
  • Protein
    31g
  • Sodium
    1572mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 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
  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

    [BETA: swap out for angel hair]

  2. 2

    Prepare the Ingredients

    Zest and quarter lemon. Drain artichokes and pat dry. Pat shrimp dry. Reserve 1 tsp. cornstarch. Place remaining cornstarch, shrimp, and artichokes in a mixing bowl and gently stir or toss until shrimp and artichokes are fully coated.

  3. 3

    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 undisturbed until seared on one side, 2-3 minutes. Flip, and cook until artichokes are crispy and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes. Remove shrimp and artichokes to towel-lined plate and season with a pinch of salt.

  4. 4

    Make the Sauce

    Add cream, reserved cornstarch, and a pinch of salt to pot used to cook pasta. Stir until no lumps remain, then 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, 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. 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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