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, 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. Stir occasionally 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.
Once simmering, stir occasionally until slightly thickened, 2-3 minutes.
Stir in pasta 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.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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