Shrimp Cavatappi in Creamy Tomato Sauce with Asiago Crisps and Garlic Bread
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:3 days
Spice Level:Not Spicy
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
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
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Split French roll in half.
In a mixing bowl, combine butter, half the chopped garlic (reserve remaining for pasta), and 1 tsp. olive oil. Spread evenly on both sides of roll.
Combine crushed tomatoes, cream sauce base, seasoning blend, pasta, and remaining chopped garlic in provided tray.
Add the Spinach and Shrimp
Pat shrimp dry.
Top pasta with spinach. Add shrimp in an even layer over spinach.
Bake the Meal
Cover tray with foil and bake in hot oven, 15 minutes.
Carefully remove from oven and remove foil. Top shrimp with 2 tsp. olive oil and a pinch of salt and pepper.
Return tray uncovered to hot oven. Place garlic bread directly on oven rack next to tray, and bake in hot oven until bread is golden-brown and shrimp reaches a minimum internal temperature of 145 degrees, 10-11 minutes.
Carefully remove tray and garlic bread from oven. Stir pasta to combine. Garnish with Asiago crisps. Bon appétit!
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