Shrimp de Jonghe Penne

garlic butter bread crumbs

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Shellfish

A note about serious food allergies

This one is close to our heart. Shrimp De Jonghe and Home Chef share a hometown: the bustling burg of Chicago. This is one of our older dishes, too, born in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant on Monroe Street. Succulent shrimp are baked with a pasta and a rich sauce of garlic, tomatoes, and cheese, and it's crusted with a pinch of heat and baked to perfection. We hope you'll agree that we're doing our hometown proud here.

In Your Box (serves 2)

  • 5 oz. Penne Pasta
  • ¼ oz. Parsley
  • 3 Garlic Cloves
  • 4½ oz. Heirloom Cherry Tomatoes
  • 8 oz. Shrimp
  • ⅗ oz. Butter
  • ½ cup Panko Breadcrumbs
  • ¼ tsp. Red Pepper Flakes
  • 5 fl. oz. Evaporated Whole Milk
  • 2 oz. Grated Parmesan Cheese
  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    67g
  • Fat
    41g
  • Protein
    24g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Heat-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Shrimp de Jonghe Penne garlic butter bread crumbs
    1

    Start Pasta and Prepare Ingredients

    Once water is boiling, add pasta and cook until still slightly firm, 6-7 minutes. Reserve ¾ cup pasta water. Drain pasta in a colander, rinse quickly with cold water, and set aside. Pasta will finish cooking in a later step. While pasta cooks, stem and coarsely chop parsley. Crush garlic with the side of a knife, then finely mince. Halve grape tomatoes. Pat shrimp dry, and season with a pinch of salt and pepper.

  • Shrimp de Jonghe Penne garlic butter bread crumbs
    2

    Make the Breadcrumb Mixture

    Place butter in a heat-safe bowl and microwave until melted, 20-40 seconds. Stir in breadcrumbs, parsley (reserve a pinch for garnish), half the garlic, and half the red pepper flakes (reserve remaining of each for sauce). Set aside.

  • Shrimp de Jonghe Penne garlic butter bread crumbs
    3

    Sear the Shrimp

    Add 2 tsp. olive oil to a large non-stick pan over medium-high heat. Add shrimp to hot pan in a single layer and sear undisturbed, 2 minutes. Transfer to a bowl. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Shrimp de Jonghe Penne garlic butter bread crumbs
    4

    Make the Sauce

    Return pan used to sear shrimp to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan and cook 30 seconds. Add reserved pasta water, evaporated milk, and Parmesan and stir constantly until slightly thickened, 3-6 minutes. Stir in cooked pasta and grape tomatoes and remove from burner. Taste, and add remaining red pepper flakes, salt, and pepper if desired.

  • Shrimp de Jonghe Penne garlic butter bread crumbs
    5

    Assemble and Bake the Dish

    Pour pasta and sauce into prepared casserole dish and place on prepared baking sheet to catch any drips. Arrange shrimp on top and pour any accumulated juices over. Cover pasta and shrimp evenly with breadcrumb mixture. Bake until breadcrumbs are golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 12-15 minutes.

  • Shrimp de Jonghe Penne garlic butter bread crumbs
    6

    Plate the Dish

    Sprinkle casserole with remaining parsley and let cool 5 minutes. Serve directly from from casserole dish.