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
You may have heard rumor and scuttlebutt that tarragon is a licorice-flavored herb. (What is it, anise?) But there's more than just Swizzlers in this greenery; there are hints of eucalyptus, vanilla, pepper, and mint in our leaved friend here. It combines with rich cream and bright lemon here to coat this pasta with something special. Don't believe the rumors; taste the amazingness for yourself.
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 scallops, follow same instructions as shrimp in Steps 2, 3, and 4, cooking until scallops reach minimum internal temperature, 1-2 minutes per side.
If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces and season with ¼ tsp. salt. Follow same instructions as shrimp in Steps 3 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips, separate into a single layer, pat dry, and season with ¼ tsp. salt. Follow same instructions as shrimp in Steps 3 and 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Stem and mince tarragon.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Peel and mince shallot.
Pat shrimp dry, and season all over with ¼ tsp. salt.
Cook the Shrimp and Mushrooms
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallot, shrimp, mushrooms, ¼ tsp. salt, and a pinch of pepper to hot pan. Cook until mushrooms start to brown and shrimp become opaque and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Make the Sauce
Add cream base, 1 tsp. lemon zest, 1 tsp. lemon juice, and tarragon to hot pan. Bring to a simmer, stirring occasionally until slightly thickened, 2-3 minutes.
Add pasta and stir until coated and heated through, 1-2 minutes.
If too thick, add pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Plate the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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