All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
Prepare the Ingredients
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.
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.
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.
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, half the mustard, and parsley (reserve a pinch for garnish). Taste, and add remaining mustard, if desired.
Plate dish as pictured on front of card, garnishing with remaining parsley. Squeeze lemon wedge over to taste. Bon appétit!
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