All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
Prepare The Ingredients
Cut mushrooms into ¼" slices.
Stem and coarsely chop parsley
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes
Cook The Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp and a pinch of salt and pepper to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer to plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium heat, add 2 tsp olive oil and onions and cook, stirring occasionally until browned and caramelized, 8-10 minutes. Add mushrooms and cook until slightly tender, 3-5 minutes. Add garlic salt, garlic, and marsala wine and cook 1 minute. Stir in pasta, shrimp, cream base and ¼ cup water and bring to a simmer. Remove from heat.
Finish The Dish
Plate dish as pictured on front of card, topping with Parmesan and parsley. Bon appétit!
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