Shrimp Thermidor

with creamy mustard sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish, Soy

A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • Info
    8 oz. Shrimp
  • Info
    5 oz. Linguine
  • Info
    4 fl. oz. Light Cream
  • Info
    ⅗ oz. Butter
  • Info
    1 French Roll
  • 1 oz. Dijon Mustard
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1 Lemon
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water and drain pasta in colander. Return pasta to pot and set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Mince garlic. Stem and mince parsley. Pat shrimp dry, and season with a pinch of pepper.

  • Step 3 - Make the Bread

    Make the Bread

    Combine half the butter and half the garlic (reserve remaining for sauce) in a mixing bowl. Spread garlic butter on roll. Place rolls in hot oven directly on rack until golden brown, 4-6 minutes.

  • Step 4 - Sear the Shrimp

    Sear the Shrimp

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear shrimp to medium-high heat. Add remaining butter and garlic to hot pan and cook until aromatic, 30-45 seconds. Add cream, pasta, reserved pasta water, and cheese and stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and add shrimp, mustard, parsley (reserve a pinch for garnish), and red pepper flakes (to taste). Toss to combine. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!