Meal Kit
Shrimp de Jonghe Penne
and garlic-butter breadcrumbs
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Jimmy Madla
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.
In Your Box (serves 2)
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8 oz. Shrimp
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4 fl. oz. Cream Sauce Base
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5 oz. Penne Pasta
- 4 oz. Grape Tomatoes
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1 oz. Grated Parmesan
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¼ cup Panko Breadcrumbs
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⅗ oz. Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) oPNzbYPX
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Calories630
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Carbohydrates67g
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Net Carbs63g
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Fat26g
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Protein32g
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Sodium1160mg
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 Microwave-Safe 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
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1 Cook 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.Halve tomatoes.Mince garlic.Pat shrimp dry, and season all over with a pinch of pepper.RERUN RECOOK: Switched light cream to cream base and removed the added pinch of salt. -
2 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 until combined. Set aside. -
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 in a single layer and cook undisturbed on one side until slightly browned, 1-2 minutes.
Transfer shrimp to a bowl or a plate. Shrimp will finish cooking in a later step.Reserve pan; no need to wipe clean. -
4 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 bring to a simmer. Once simmering, 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. -
5 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. Place shrimp on top and pour any accumulated juices over. Cover 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. Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!
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