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
A note about serious food allergies
A warm bowl of pasta on a cold night; is there anything better? Answer: A million dollars, a basket of puppies, a bright rainbow, a gentle ocean breeze, a walk in the park, your favorite team winning, your favorite team winning the (insert the biggest game here), your children being born, weddings, Christmas trees, kittens tangled in string, flowers, two million dollars… ok, ok, ok. How about two bowls of pasta on a cold night, which this meal provides? We'll take it. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
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
Customize It Instructions
If using 16 oz shrimp, follow same instructions, cooking in batches if necessary.
If using jumbo shrimp, follow same instructions as shrimp in Steps 2 and 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
If using scallops, follow same instructions as shrimp in Steps 2 and 3, cooking until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
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.
Coarsely crush croutons.
Pat shrimp dry.
Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove shrimp to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium-high heat. Add 4 tsp. olive oil, garlic, spinach, and zucchini to hot pan. Stir occasionally until spinach is wilted, 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 stir occasionally until warmed through, 3-4 minutes.
Finish the Dish
Stir pasta and shrimp into pan until warmed through, 1-2 minutes.
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 crushed croutons, Parmesan, and red pepper flakes (to taste). Bon appétit!
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