Shrimp Boil with Basil Pecorino Cream

and red bell pepper

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
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)

  • 12 oz. Yukon Potatoes
  • 1 Red Bell Pepper
  • 1 Ear of Corn
  • Info
    8 oz. Shrimp
  • Info
    4 oz. Light Cream
  • Info
    2 Tbsp. Basil Pesto
  • Info
    1 oz. Pecorino Cheese

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
    585
  • Carbohydrates
    51g
  • Fat
    34g
  • Protein
    20g
  • Sodium
    1361mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Pan
  • 1 Small Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut potatoes into 1" dice. Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Peel husk off corn, rinse, and cut cob into 2" sections. Pat shrimp dry.

  • 2

    Start the Potatoes

    Place a large oven-safe pan over medium heat. Add 1 Tbsp. olive oil and potatoes to hot pan. Stir occasionally until lightly browned, 4-5 minutes. Add red bell pepper, ¼ tsp. salt, and a pinch of pepper. Place pan in hot oven and roast until potatoes are tender, 8-10 minutes.

  • 3

    Finish the Boil

    Carefully (pan handle will be hot!), stir shrimp, corn, 2 tsp. olive oil, ¼ tsp salt, and a pinch of pepper into pan with potatoes. Return pan to oven and roast until shrimp reaches a minimum internal temperature of 145 degrees, 7-9 minutes.

  • 4

    Make the Sauce

    Add cream to a small non-stick pan and bring to a boil over high heat. Remove from burner. Stir in pesto and pecorino.

  • 5

    Finish the Dish

    Plate as pictured on front of card. Serve sauce on the side. Bon appétit!

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