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
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!
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
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.
Prepare the Ingredients
Peel and mince shallot.
Coarsely chop spinach.
Mince parsley (no need to stem).
Pat shrimp dry, and season all over with a pinch of salt and pepper.
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.
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.
Make the Sauce
Lower heat to medium. Add spinach to pan and stir occasionally until spinach is wilted and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
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.
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).
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with parsley (to taste). Bon appétit!
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