Shrimp Campanelle Primavera

with Parmesan cheese and zucchini

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy

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)

  • 3 oz. Peas
  • Info
    6 oz. Campanelle Pasta
  • Info
    1 oz. Grated Parmesan
  • 1 Zucchini
  • 2 Garlic Cloves
  • Info
    ½ oz. Seasoned Croutons
  • 2 oz. Baby Spinach
  • 1 Shallot
  • 8 fl. oz. Marinara Sauce
  • Info
    8 oz. Shrimp

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
    723
  • Carbohydrates
    92g
  • Fat
    22g
  • Protein
    37g
  • Sodium
    1763mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Prepare the Ingredients

    Trim zucchini ends and slice into ½" rounds. Peel and halve shallot. Slice thinly. Mince garlic. Coarsely crush croutons. Mix crushed croutons and Parmesan in a mixing bowl. Set aside. Pat shrimp dry.

  • 3

    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.

  • 4

    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.

  • 5

    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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