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.
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You Will Need
Large Non-Stick Pan
Before You Cook
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.
Prepare the Ingredients
Stem and mince parsley.
Zest lemon and quarter.
Pat shrimp dry, and season both sides with a pinch of pepper.
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.
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.
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 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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