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
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
Medium 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
Prepare the Ingredients
Cut broccoli into ½" pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Stem and coarsely chop parsley.
Pat shrimp dry, and season all over with a pinch of salt and pepper.
Cook the Orzo and Broccoli
Once water is boiling, add orzo and broccoli. Cook until orzo is al dente, 4-5 minutes.
Reserve ½ cup orzo cooking water. Drain orzo and broccoli in a colander. Set aside.
Wipe pot clean and reserve.
Finish the Orzo
Return pot used cook broccoli and orzo to medium heat.
Add 2 tsp. olive oil and half the garlic (reserve remaining for shrimp) to hot pot. Cook until aromatic, 30-60 seconds.
Stir in broccoli orzo, half the orzo cooking water, Parmesan, and ¼ tsp. salt until combined. If too dry, and remaining orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Cover and set aside.
Cook the Shrimp
Place a medium non-stick pan over medium heat. Add butter and 1 tsp. olive oil to hot pan. Stir until butter is melted, 2-3 minutes.
Add remaining garlic and cook until aromatic, 30-60 seconds.
Add shrimp and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner and stir in parsley, lemon juice, and red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card, placing shrimp on broccoli orzo and squeezing lemon wedges over meal to taste. Bon appétit!
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