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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare Ingredients and Bake Garlic Bread
Core tomato and cut into ¼" dice.
Combine half the garlic (reserve remaining for sauce) and softened butter in a mixing bowl.
Halve roll and place roll on prepared baking sheet, cut side up. Top cut side evenly with garlic-butter mixture.
Bake in hot oven until lightly browned, 8-10 minutes.
While garlic bread bakes, cook shrimp.
Cook the Shrimp
Pat shrimp dry.
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.
Start the Sauce
Return pan used to cook shrimp to medium heat and add 1 tsp. olive oil.
Add tomato and remaining garlic to hot pan. Stir occasionally until tomato has softened and garlic is fragrant, 2-3 minutes.
Stir in flour until no dry flour remains.
Stir in ¾ cup pasta cooking water, marinara, cream cheese, ¼ tsp. salt, and ¼ tsp. pepper until completely combined. Bring to a simmer.
If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish Sauce and Finish Dish
Once simmering, add shrimp, half the Parmesan (reserve remaining for garnish), pasta, and a pinch of salt, if desired, to hot pan. Stir occasionally until combined and heated through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!
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