Express
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Shrimp Pasta in Sage Cream Sauce
with toasted panko and lemony arugula
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 8 fl. oz. Cream Sauce Base
- 16 oz. Shrimp
- 16 oz. Cooked Cavatapp
- 1½ oz. Grated Parmesan Cheese
- 1 oz. Baby Arugula
- ¼ cup Panko Breadcrumbs
- 1 Sage Sprig
- 2 Garlic Cloves
- 0.14 oz. Lemon Juice
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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Calories410
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Carbohydrates42g
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Net Carbs40g
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Fat15g
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Protein25g
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Sodium1390mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Heat-Safe Mixing Bowl
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Toast Panko and Prepare Ingredients
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add panko to hot pan. Stir occasionally until golden-brown and toasted, 1-2 minutes.Remove from burner. Transfer panko to a heat-safe mixing bowl and set aside. Wipe pan clean and reserve.While panko toasts, stack sage leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Mince strips.Mince garlic.Pat shrimp dry. -
2 Cook the Shrimp
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil.
Add 1/2 Tbsp. butter, shrimp, garlic, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until combined and shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
3 Add the Sauce and Pasta
Add cream base, 1 tsp. sage (to taste), cheese, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, add pasta and a pinch of salt and pepper. Stir often until combined and pasta is heated through, 1-2 minutes.Remove from burner.While sauce and pasta cook, continue recipe. -
4 Dress Arugula and Finish Dish
In a mixing bowl, combine arugula, 1 tsp. olive oil, lemon juice, and a pinch of salt.
Plate dish as pictured on front of card, topping pasta with toasted panko and arugula. Bon appétit!
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