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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends and slice into ½" rounds.
Peel and halve shallot. Slice thinly.
Coarsely crush croutons.
Mix crushed croutons and Parmesan in a mixing bowl. Set aside.
Pat shrimp dry.
Start the Shrimp
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.
Add shrimp to hot pan and cook undisturbed, 2 minutes.
Start the Sauce
Add shallot, garlic, spinach, and zucchini to hot pan. Stir occasionally until shallot is tender, 3-4 minutes.
Stir in marinara, ¼ cup reserved pasta cooking water, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, add peas and cook until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Finish Sauce and Finish Dish
Stir pasta into sauce until warmed through, 1 minute. If sauce is too thick, add remaining pasta cooking water 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Plate dish as pictured on front of card, garnishing with Parmesan croutons. Bon appétit!
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