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
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 (we mean Chicago, not Home Chef), born in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant on Monroe Street. Succulent shrimp are baked with pasta and a rich sauce of garlic, tomatoes, and cheese, crusted with a pinch of heat and baked to perfection. We hope you'll agree that we're doing our hometown proud here. 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
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
Start Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until tender but still slightly firm, 6-7 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander, rinse quickly with cold water, and set aside.
While pasta cooks, stem and coarsely chop parsley.
Pat shrimp dry, and season with a pinch of pepper.If using scallops, pat dry, halve, and season same amount.
Make the Garlic-Butter Breadcrumbs
Place butter in a microwave-safe bowl and microwave until melted, 20-40 seconds.
Stir panko, parsley (reserve a pinch for garnish), half the garlic, and half the red pepper flakes (reserve remaining of each for sauce) into butter. Set aside.
Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add shrimp to hot pan in a single layer and cook undisturbed on one side until golden, 1-2 minutes.
Transfer to a bowl. Shrimp will finish cooking in a later step.If using scallops, follow same instructions and cook undisturbed, 1-2 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan and stir until fragrant, 30 seconds.
Add reserved pasta cooking water, cream, and Parmesan and stir constantly until slightly thickened, 3-6 minutes.
Stir in cooked pasta and tomatoes and remove from burner.
Taste, and add remaining red pepper flakes and a pinch of salt and pepper if desired.
Bake Pasta and Finish Dish
Pour pasta and sauce into prepared casserole dish and place on prepared baking sheet to catch any drips. For best results, use a 2-quart casserole dish or 9" pie pan.
Arrange shrimp on top and pour any accumulated juices over. Cover dish evenly with garlic-butter breadcrumbs.
Bake in hot oven until breadcrumbs are golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Let cool 5 minutes. If using scallops, follow same instructions.
Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!
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