Meal Kit

Shrimp Scampi Florentine Pasta

with garlic and Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

Calories Conscious
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 classic Florentine preparation places the main ingredient on a bed of buttery spinach, topped with sauce and cheese and browned under the broiler. We've replicated the basic idea, giving you all those rich and cheesy flavors, but with less effort than a full-on Florentine. We've even improved it, with a bit of heat from the red pepper flakes. Tip: An easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • Info
    4 oz. Light Cream
  • Info
    5 oz. Spaghetti
  • 1 Shallot
  • 2 Garlic Cloves
  • 5 oz. Baby Spinach
  • Info
    8 oz. Shrimp
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Lemon Garlic Herb Butter
  • Info
    ½ oz. Grated Parmesan

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
    656
  • Carbohydrates
    66g
  • Fat
    31g
  • Protein
    30g
  • Sodium
    1325mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium 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 jumbo shrimp or 16 oz. shrimp, follow same instructions as regular shrimp, cooking until shrimp reaches minimum internal temperature.

  • If using diced chicken, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until browned, 4-5 minutes. Follow same instructions as shrimp in Step 4, cooking until chicken reaches minimum internal temperature.

  1. 1

    Prepare the Ingredients

    Peel and mince shallot. Coarsely chop spinach. Mince garlic. Pat shrimp dry, and season all over with a pinch of salt and pepper.

    [New pic without parsley]

  2. 2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta boils, cook shrimp.

  3. 3

    Cook the Shrimp

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 1-2 minutes. Flip shrimp, and add shallot and garlic. Cook until aromatic, 30-60 seconds. Remove to plate.

  4. 4

    Make the Sauce

    Lower heat to medium. Add spinach to pan and stir occasionally until spinach is wilted and Stir in cream, Parmesan, half the pasta cooking water, mirepoix base, and pasta. Bring to a simmer. Once simmering, cook until sauce is slightly thickened, 2-3 minutes. Add shrimp and cook until it reaches a minimum internal temperature of 145 degrees, 2-3 minutes. If too dry, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner and season with ¼ tsp. salt and red pepper flakes (to taste).

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing pasta with parsley (to taste). Bon appétit!

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