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
Creamy rich Alfredo sauces and twirly linguine aren't the only sauce and pasta that goes well with the shrimp. Tubular (in both ways) rigatoni and zesty tomato sauce also augment these fine little fellas with amazing flavor. One thing cream and tomato shrimp have in common: garlic bread is the perfect side carb for both.
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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using diced chicken breasts, follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using flank steak, separate into a single layer and pat dry. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using Impossible burger, follow same instructions as shrimp in Step 3, breaking up burger until heated through, 4-6 minutes.
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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