Meal Kit
Shrimp Piccata Fettuccine
with lemon and capers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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8 oz. Shrimp
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5 oz. Fettuccine Pasta
- 1 Lemon
- 2 Green Onions
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1 oz. Shredded Parmesan Cheese
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⅗ oz. Butter
- ½ oz. Capers
- 2 tsp. Mirepoix Broth Concentrate
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¼ oz. Flour
- 2 Garlic Cloves
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) yP5Jr9q8
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Calories530
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Carbohydrates66g
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Net Carbs60g
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Fat18g
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Protein31g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Large Pot
- 1 Large Non-Stick Pan
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. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Remove from burner. Reserve 3/4 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop capers.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic. -
3 Cook the Shrimp
Pat shrimp dry and season all over with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. 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 a plate and tent with foil. -
4 Make Sauce and Add Pasta
Return pan used to cook shrimp to medium heat. Add 1 tsp. olive oil, butter, garlic, and white portions of green onions to hot pan. Stir occasionally until lightly browned and fragrant, 1-2 minutes.
Add flour and stir until no dry flour remains. Stir in mirepoix base, 1/2 cup reserved pasta cooking water, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk or stir vigorously until smooth.Stir in 1 Tbsp. lemon juice, capers, half the cheese (reserve remaining for garnish), and pasta until combined. Stir often until sauce thickens and coats pasta, 1-2 minutes.If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Shrimp and Finish Dish
Add shrimp to hot pan and stir until combined.
Remove from burner.Plate dish as pictured on front of card, garnishing pasta with remaining cheese and green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!
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