Meal Kit
Shrimp Fra Diavolo Farfalle
with cheesy bread
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Ryan Pugh
“Fra Diavolo” is Italian for “devil monk,” and while we certainly want the rest of that story, or to stream the first season of the “devil monk” TV series, we assume its because these flavors are supernaturally good. Succulent shrimp, with a dash of spice, mixed with delightful pasta and a garlicky tomato sauce that's perfection of Biblical proportions. Put down the Dan Brown and the Umberto Eco; we've got the best “devil monk” right 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
- 6 oz. Grape Tomatoes
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5 oz. Farfalle Pasta
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1 French Roll
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2 oz. Shredded Mozzarella
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1 oz. Grated Parmesan
- ¼ oz. Parsley
- ¼ fl. oz. Red Wine Vinegar
- 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) 2PZVbYP9
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Calories770
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Carbohydrates89g
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Net Carbs83g
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Fat28g
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Protein41g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Colander
- 1 Baking Sheet
- 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
Customize It Instructions
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If using scallops, pat dry and halve. Season all over with a pinch of salt and pepper. If using diced chicken breast, pat dry and season all over with a pinch of salt and pepper.
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If using scallops, cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. If using chicken, stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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If using scallops or chicken, stir into pasta.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, halve French roll, if necessary.Mince garlic.Halve tomatoes.Stem and coarsely chop parsley.Pat shrimp dry, and season all over with a pinch of pepper. -
2 Bake the Cheesy Bread
Place roll halves, cut-side up, on prepared baking sheet. Top evenly with 2 tsp. olive oil, half the mozzarella (reserve remaining of each for sauce), and a pinch of pepper.
Bake in hot oven until bread is lightly toasted and cheese is melted, 5-7 minutes.While bread bakes, start shrimp. -
3 Start the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Transfer to 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 Tbsp. olive oil and garlic to hot pan and stir until fragrant, 30-60 seconds.
Add tomatoes and a pinch of salt and pepper. Stir occasionally, mashing tomatoes, until softened, 5-7 minutes.Add 1/2 tsp. red wine vinegar (remaining is yours to do with as you wish!), remaining Parmesan, shrimp, pasta, and reserved pasta cooking water. Bring to a simmer. Once simmering, stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees and sauce thickens to coat pasta, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Stir remaining mozzarella and half of parmesan. Garnish adults plates with parsley and red pepper flakes and remaining parmesan (to taste). Garnish childrens plates with grated parm.
Plate dish as pictured on front of card. Bon appétit!
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