Meal Kit

Shrimp Campanelle Primavera

with zucchini and Parmesan cheese

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

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)

  • 4 oz. Grape Tomatoes
  • 1 Lemon
  • Info
    6 oz. Campanelle Pasta
  • 1 Zucchini
  • Info
    8 oz. Shrimp
  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    2 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • Info
    ¼ oz. Flour
  • Info
    1 oz. Shredded Parmesan 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
    668
  • Carbohydrates
    79g
  • Fat
    25g
  • Protein
    36g
  • Sodium
    1862mg

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

Cooking Guidelines

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
  1. 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. 2

    Prepare the Ingredients

    Trim zucchini ends, cut lengthwise, and slice into ½" half-moons. Halve tomatoes. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Pat shrimp dry and season with a pinch of pepper.

  3. 3

    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 until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove shrimp to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook shrimp to medium-high heat. Add 4 tsp. olive oil, tomato, and zucchini to hot pan. Stir occasionally until zucchini starts to brown, 2-3 minutes. Add flour, ¾ cup reserved pasta cooking water, garlic salt, mirepoix base, and cream cheese. Stir until cream cheese begins to melt and flour is incorporated, 1-2 minutes. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-4 minutes.

  5. 5

    Finish the Dish

    Stir pasta, shrimp, ¼ tsp. salt, 2 tsp. lemon juice, and half the Parmesan (reserve remaining for garnish) into hot pan until combined and warmed through. 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 remaining Parmesan and squeeze lemon wedges over meal to taste. Bon appétit!

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