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
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
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]
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.
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.
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.
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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