Meal Kit
Shrimp Pasta
with chili breadcrumbs, lemon, and tarragon
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
Chef
Meredith Hayden
Craving that summer feeling? So are we! That’s why we’re bringing Wishbone Kitchen’s summer-inspired meals to the menu so you can enjoy a bright, delicious dinner even if it’s still chilly outside.
In Your Box (serves 2)
- 8 oz. Shrimp
- 5 oz. Spaghetti
- 1 Lemon
- 4 oz. Grape Tomatoes
- 1 Shallot
- 1 fl. oz. White Cooking Wine
- ⅘ oz. Tuscan Herb Butter
- ¼ cup Panko Breadcrumbs
- 1 Tarragon Sprig
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates74g
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Net Carbs67g
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Fat24g
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Protein27g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Zester
- 2 Plates
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook Pasta and Toast Panko
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, line a plate with a paper towel.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add panko, half the red pepper flakes (to taste; reserve remaining for garnish), and a pinch of salt to hot pan. Stir often until golden-brown, 2-3 minutes.Remove from burner. Transfer to towel-lined plate.Wipe pan clean and reserve. -
2 Prepare the Ingredients
Zest and halve lemon. Cut halves into wedges.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Stem and mince tarragon (reserve a few leaves whole for garnish). Keep minced tarragon and whole leaves separate.Peel and halve shallot. Cut halves into 1/4" dice.Pat shrimp dry and season all over with a pinch of salt and pepper. -
3 Cook the Shrimp
Return pan used to toast panko to medium-high heat and add 2 tsp. olive oil. Let oil heat, 2 minutes.
Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to another plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil.
Add shallots, tomatoes, and garlic salt to hot pan. Stir occasionally until shallots are tender and tomatoes break down and release juices, 4-6 minutes.If pan is dry, add reserved pasta cooking water, 1 Tbsp. at a time, as needed.Add wine and bring to a simmer.Once simmering, stir occasionally until sauce reaches a jam-like consistency, 1-2 minutes. -
5 Add Pasta and Shrimp and Finish Dish
Stir shrimp, pasta, 1/4 cup reserved pasta cooking water, 1 tsp. lemon zest, and minced tarragon into hot pan until combined.
Add butter (to taste) and toss until melted, coated, and combined, 1-2 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, topping pasta with toasted panko (to taste), remaining whole tarragon leaves, and remaining red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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