Meal Kit
Shrimp Scampi
with cheesy bread
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
David Padilla
In honor of our 10th Birthday in June, Home Chef is celebrating a decade of deliciousness by giving home cooks the chance to try our Top 10 Greatest Hits of all time — like this meal! 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 bread with 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)
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8 oz. Shrimp
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4 fl. oz. Cream Sauce Base
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5 oz. Linguine
- 1 Lemon
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1 Ciabatta
- 2 fl. oz. White Cooking Wine
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2 oz. Shredded Mozzarella
- ¼ oz. Parsley
- 2 Garlic Cloves
- 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.
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Nutrition (per serving)
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Calories740
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Carbohydrates82g
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Net Carbs76g
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Fat29g
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Protein36g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Medium 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
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. In a medium non-stick pan with 2 tsp. olive oil over medium heat, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil 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.
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1 Prepare the Ingredients
Quarter lemon lengthwise.
Halve ciabatta, if necessary.Mince parsley, stems and leaves.Mince garlic.Pat shrimp dry and season all over with a pinch of pepper. -
2 Cook Pasta and Bake Bread
Once water is boiling in medium pot, add pasta and cook until al dente, 9-10 minutes.
Remove from burner. Drain in a colander and set aside.While pasta cooks, place ciabatta on prepared baking sheet, cut-side up. Evenly top with cheese and 1 Tbsp. olive oil.Bake in hot oven until cheese is melted and lightly browned, 7-10 minutes.While pasta boils and bread bakes, continue recipe. -
3 Sear the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and sear until golden-brown, 2-3 minutes on one side.
Flip shrimp and sear, 1 minute.Remove from burner. Transfer shrimp to a plate. Shrimp will finish cooking in a later step.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to sear shrimp to medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and stir occasionally, 30 seconds.Add white wine and stir occasionally until nearly evaporated, 1-2 minutes.Add cream base and bring to a simmer.Once simmering, add shrimp and parsley (reserve a pinch for garnish). Stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 45-60 seconds. -
5 Finish the Dish
Add pasta to hot pan and gently toss until coated and heated through. Remove from burner. Season with 1/4 tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, topping pasta with red pepper flakes (to taste) and remaining parsley. Squeeze lemon wedges over to taste. Bon appétit!
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