Shrimp Linguine

with creamy mustard sauce

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

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. Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 14 oz. Diced Chicken Thighs
  • 1 Lemon
  • ½ oz. Dijon Mustard
  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • Info
    1 French Roll
  • Info
    8 oz. Shrimp
  • Info
    5 oz. Linguine
  • Info
    4 fl. oz. Light Cream
  • Info
    ⅗ oz. Butter
  • ¼ oz. Parsley
  • Info
    16 oz. Shrimp - Double Portion

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.

  • Nutrition (per serving)

  • Calories
    749
  • Carbohydrates
    87g
  • Fat
    30g
  • Protein
    34g
  • Sodium
    1674mg

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 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. If using 16 oz. shrimp, season same amount. If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. If using diced chicken thighs, pat dry (Don't worry about trimming chicken thighs. Excess fat will render while cooking and add flavor.) Season both thighs and breasts with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Make the Garlic Bread
    3

    Make the Garlic 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, cut side up, 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. Working in batches if necessary, 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. If using chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    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 bring to a simmer. Once simmering, 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!

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