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
A note about serious food allergies
The combination of pasta and shrimp has never steered us wrong, either in terms of easy-to-make or the incredibly delicious results. This dish is no different; a classic combination of garlic and herbs pair in a sauce with the juicy pomodoros. (That's Italian for tomato, in case you haven't guessed.) Served with a garlic Parmesan bread and those succulent little crustaceans, this is a meal that will both fit and fill your highest expectations.
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
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve baguette lengthwise.
Core tomatoes and cut into ½" dice.
Stem and coarsely chop basil.
Pat shrimp dry, and place in a mixing bowl. Season with half the Parmesan (reserve remaining for garlic bread) and ¼ tsp. pepper. Toss to coat and set aside.
Make the Garlic Bread
Place baguette halves on prepared baking sheet. Drizzle with 2 tsp. olive oil. Top with half the garlic (reserve remaining for sauce) and remaining Parmesan.
Bake in hot oven until bread is a light golden brown, 7-10 minutes.
While garlic bread bakes, boil pasta.
Boil the Pasta
Place pasta into boiling water and cook until al dente, 7-10 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander, rinsing briefly to prevent pasta from sticking. Set aside.
While pasta boils, cook shrimp.
Cook the Shrimp
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan.
Cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 30-60 seconds per side.
Transfer shrimp to a plate.
Reserve pan; no need to wipe clean.
Make the Pomodoro Sauce
Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, remaining garlic, and oregano to hot pan. Stir constantly until aromatic, 30 seconds.
Add reserved pasta water, bring to a boil, and stir until slightly thickened, 2-4 minutes.
Add tomatoes and return to a boil.
Remove from burner and stir in butter and basil (reserve a pinch for garnish). Toss pasta and shrimp with sauce. Season with a pinch of salt and pepper.
Plate dish as pictured on front of card, garnishing with remaining basil. Bon appétit!
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