Meal Kit

Shrimp Scampi

with Asiago risotto

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

We love to change things up in the Home Chef kitchen, but sometimes we like to hew close to the classics. Here, we manage to do both. The classic scampi flavors, the lemon, the butter, the garlic, known well from the menu of the Martini-Garnish Outdoor-Space Chain Restaurant, are here. But instead of thin angel hair, we've got creamy, soft risotto for the scampi to rest on. A changed-up classic, remixed, with great flavor? Sounds like a Home Chef dinner to us. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Lemon
  • 4 tsp. Mirepoix Broth Concentrate
  • 1 oz. White Cooking Wine
  • 4 Garlic Cloves
  • ¾ cup Arborio Rice
  • 2 oz. Baby Spinach
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 2 Roma Tomatoes

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.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    74g
  • Fat
    21g
  • Protein
    27g
  • Sodium
    1790mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Small 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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using scallops, follow same instructions as shrimp in Steps 1 and 2, cooking 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.

  • If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Core tomatoes and cut into 1/2" dice.

    Halve lemon. Cut one half into wedges and juice other half.

    Coarsely chop spinach.

    Mince garlic.

    Pat shrimp dry.

  2. 2

    Cook the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.

    Add shrimp and a pinch of salt to hot pan. Cook until opaque and shrimp reach 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.

  3. 3

    Start the Risotto

    Place a medium pot over medium-high heat. Add 2 tsp. olive oil and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 1 cup boiling water from small pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  4. 4

    Finish the Risotto

    Add 1/2 cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

    Remove from burner. Stir in half the cheese (reserve remaining for garnish) and 1/4 tsp. salt. Cover and set aside.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook shrimp to medium heat. Add wine and garlic to hot pan. Stir occasionally until garlic is fragrant, 2-3 minutes.

    Add mirepoix base and 1 Tbsp. water. Bring to a simmer. Once simmering, stir in tomato and spinach until wilted, 1-2 minutes.

    Remove from burner. Stir in butter and 1 Tbsp. lemon juice. Add shrimp and gently stir until coated.

    Plate dish as pictured on front of card, topping risotto with shrimp and sauce. Garnish with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!

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