Shrimp Scampi

with cheesy pull-apart bread

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

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 you!
A note about serious food allergies

The beauty of shrimp scampi lies in its simplicity. Tender, pan-seared shrimp with a garlicky white wine-cream sauce and a nice pile of pasta. Boom. Done. Well, not quite done, because we've upped the ante by including ciabatta pull-apart bread full of cheesy goodness. You'll definitely want to keep this recipe card near the front of your binder so you can make it again and again.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1 Lemon
  • Info
    1 Ciabatta Bread Roll
  • Info
    8 oz. Shrimp
  • Info
    6 oz. Linguine
  • Info
    2 oz. Shredded Mozzarella
  • 2 fl. oz. White Cooking Wine
  • Info
    4 oz. Light Cream
  • ¼ tsp. Red Pepper Flakes

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
    864
  • Carbohydrates
    95g
  • Fat
    35g
  • Protein
    37g
  • Sodium
    1284mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince garlic. Mince parsley, stems and leaves. Quarter lemon lengthwise. Make diagonal cuts into ciabatta 1½" apart, leaving ¼" layer on bottom. Repeat at opposite angle, making a crosshatch pattern. Pat shrimp dry, and season both sides with a pinch of pepper.

  • 2

    Cook Pasta and Bread

    Add pasta to boiling water and cook until al dente, 9-10 minutes. Drain in a colander and set aside. While pasta cooks, place ciabatta on prepared baking sheet and insert cheese into crevices, as evenly as possible throughout. Drizzle with 1 Tbsp. olive oil. Gather foil into a loose pouch around bread. Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Set aside. While bread cooks, sear shrimp.

  • 3

    Sear the Shrimp

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan, and cook until golden brown, 2 minutes. Flip shrimp and cook 1 minute. Transfer to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Heat 2 tsp. olive oil in pan used to sear shrimp over medium heat. Place garlic in hot pan and stir occasionally, 30 seconds. Add white wine and cook until nearly evaporated, 1-2 minutes. Add cream and cook until slightly thickened, 3-4 minutes. Add shrimp and parsley (reserve a pinch for garnish) and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1 minute. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, with a squeeze of lemon wedge, red pepper flakes (to taste), and remaining parsley. Bon appétit!

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