Meal Kit
Shrimp Scampi Florentine Pasta
with Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Sarah Thomsen
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.
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. Spaghetti
- 5 oz. Baby Spinach
- 1 Shallot
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
- 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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Calories570
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Carbohydrates64g
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Net Carbs57g
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Fat23g
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Protein31g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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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 Italian sausage, remove from casing, if necessary. Follow same instructions as shrimp in Step 3, breaking up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Coarsely chop spinach.
Peel and mince shallot.Mince garlic.Pat shrimp dry, and season all over with a pinch of salt and pepper. -
2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta boils, cook shrimp. -
3 Cook the Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add shallot and garlic. Stir until aromatic, 30-60 seconds.Transfer shrimp, shallot, and garlic to a plate. Keep pan on burner. -
4 Make the Sauce
Lower heat to medium. Add spinach to hot pan and stir occasionally until spinach is wilted, 1-2 minutes.
Stir in cream base, Parmesan, butter, half the pasta cooking water, shrimp, and pasta. Bring to a simmer.Once simmering, cook until sauce is slightly thickened and shrimp are warmed through, 1-2 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 1/4 tsp. salt. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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