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 Oven-Safe Pan
Small Non-Stick Pan
Before You Cook
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.
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.
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.
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.
Finish the Dish
Plate as pictured on front of card. Serve sauce on the side. Bon appétit!
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