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
A note about serious food allergies
We love to change things up in the Home Chef kitchen, but sometimes we like the hue 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.
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
Prepare the Ingredients
Core tomatoes and cut into ½" dice.
Halve lemon. Cut one half into wedges and juice other half.
Coarsely chop spinach.
Pat shrimp dry.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Reserve pan; no need to wipe clean.
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.
Finish the Risotto
Add ½ 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 ¼ tsp. salt. Cover and set aside.
Make Sauce and Finish Dish
Return pan used to cook shrimp to medium heat. Add wine, spinach, and garlic to hot pan. Stir occasionally until garlic is fragrant and spinach is wilted, 2-3 minutes.
Add mirepoix base and 2 Tbsp. water. Bring to a simmer.
Once simmering, stir in tomato.
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. Garnishing with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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