Meal Kit

Shrimp and Tarragon Cream Campanelle

with mushrooms and shallots

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

  • Under %{max_calories} calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Shrimp
  • 6 oz. Cremini Mushrooms
  • Info
    6 oz. Campanelle Pasta
  • 1 Lemon
  • 1 Shallot
  • 1 Tarragon Sprig

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
    600
  • Carbohydrates
    76g
  • Net Carbs
    72g
  • Fat
    20g
  • Protein
    30g
  • Sodium
    1440mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 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, 8-10 minutes.

    Reserve 1/4 cup pasta cooking water. Drain pasta in colander and set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into 1/4" 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 1/4 tsp. salt.

  3. 3

    Cook the Shrimp and Mushrooms

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add shallot, shrimp, mushrooms, 1/4 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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!

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