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