Shrimp Linguine

with creamy mustard sauce

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy

A note about serious food allergies

For this meal, bring your focus to the combination of “richness” and “shellfish.” Specifically, richness from the cream sauce combining butter, garlic, and mustard. And “shellfish” is, of course, the succulent shrimp having a bath in all this decadent sauce. There's pasta as well...so much to think about! Maybe narrow your focus to one thing: pure flavor.

In Your Box (serves 2)

  • 1 Lemon
  • ½ oz. Dijon Mustard
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • Info
    1 oz. Grated Parmesan
  • Info
    1 French Roll
  • Info
    ⅗ oz. Butter
  • Info
    4 fl. oz. Light Cream
  • Info
    5 oz. Linguine
  • Info
    8 oz. Shrimp
  • Nutrition (per serving)

  • Calories
    688
  • Carbohydrates
    75g
  • Fat
    29g
  • Protein
    33g
  • Sodium
    1553mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. Return pasta to pot and set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince garlic. Stem and mince parsley. Zest lemon and quarter. Pat shrimp dry, and season both sides with a pinch of pepper.

  • Step 3 - Make the Bread
    3

    Make the Bread

    Halve French rolls, if necessary. Combine half the butter and half the garlic (reserve remaining of both for sauce) in a mixing bowl. Spread garlic butter on rolls. Place rolls directly on rack in hot oven and bake until golden brown, 4-6 minutes.

  • Step 4 - Cook the Shrimp
    4

    Cook the Shrimp

    Heat 2 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. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to sear shrimp to medium-high heat. Add remaining butter, 1 tsp. lemon zest, and garlic to hot pan and cook until aromatic, 30-45 seconds. Add cream, pasta, reserved pasta water, cheese, and a pinch of salt and stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and stir in shrimp, mustard, and parsley (reserve a pinch for garnish). Plate dish as pictured on front of card, garnishing with remaining parsley. Squeeze lemon wedge over to taste. Bon appétit!