Meal Kit
Shrimp Fra Diavolo
with creamy polenta
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Gluten-Smart
- Mediterranean
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 fl. oz. Tomato Sauce
- 8 oz. Shrimp
- 1 Onion
- 4 oz. Fire Roasted Diced Tomatoes
- 3 oz. Polenta
- 2 oz. Baby Spinach
- 1 oz. Creme Fraiche
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Vegetable Base
- 2 Garlic Cloves
- ½ tsp. Garlic and Parsley Seasoning
- 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)
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Calories480
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Carbohydrates55g
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Net Carbs48g
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Fat19g
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Protein26g
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Sodium2110mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Whisk
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Coarsely chop spinach.
Halve and peel onion. Cut halves into 1/4" slices.Thinly slice garlic.Pat shrimp dry. -
2 Cook the Onions and Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions to hot pan. Stir occasionally until tender and slightly browned, 6-8 minutes.Add tomato sauce, diced tomatoes, garlic and parsley seasoning, half the vegetable base (reserve remaining for polenta), 1/4 cup water, and red pepper flakes (to taste). Stir to combine and bring to a simmer. -
3 Add the Spinach
Once simmering, add garlic, spinach in batches (don't overflow the pan), and a pinch of salt and pepper to hot pan. Stir occasionally until combined and spinach is wilted, 2-3 minutes.
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4 Add the Shrimp
Add shrimp to hot pan. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner.While shrimp mixture cooks, continue recipe. -
5 Cook Polenta and Finish Dish
Place a medium pot over medium heat and add 1 Tbsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes.Slowly pour in 2 cups water and remaining vegetable base while stirring with a whisk. Add 1/4 tsp. salt and stir constantly until starting to thicken, 3-5 minutes.Add creme fraiche, a pinch of salt, and cheese. Stir often until combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping polenta with shrimp mixture. Bon appétit!
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