Sicilian Shrimp Pasta

with tomatoes, corn, and Parmesan cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

A note about serious food allergies

Fettuccine is good all year round, but this summer, we have a special one up our sleeve. (Not literally; that would be quite disgusting.) Fresh corn, tart tomatoes, and cheesy cream sauce come together in a preparation that is a piece of cake. (Not literally; no cake comes in this box. Sorry.) Shrimp are dusted in ranch seasoning, giving them a unique spin in the pasta, adding up to flavors that are the bee's knees. (Not literally; bees have no knees.)

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • Info
    5 oz. Linguine
  • 1 Ear of Corn
  • 2 Garlic Cloves
  • 4 oz. Grape Tomatoes
  • Info
    8 oz. Shrimp
  • Info
    2 tsp. Powdered Ranch Seasoning
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    649
  • Carbohydrates
    67g
  • Fat
    32g
  • Protein
    31g
  • Sodium
    2053mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander, shaking to remove as much water as possible. Return pasta to pot and set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel husk off corn and carefully remove kernels from cob. Mince garlic. Halve tomatoes. Pat shrimp dry, and season both sides with ranch seasoning.

  • Step 3 - Sear the Shrimp
    3

    Sear the Shrimp

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. 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. Remove shrimp to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to cook shrimp to medium-high heat and add 1 Tbsp. olive oil. Add corn, garlic, and a pinch of pepper to hot pan and stir occasionally, 2-3 minutes. Add tomatoes and cook until softened, 1 minute. Remove vegetables to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook vegetables to medium-high heat. Add cream and bring to a boil. Stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and stir in pasta, pasta cooking water, Parmesan (reserve a pinch for garnish), and ¼ tsp. salt. Plate dish as pictured on front of card, topping pasta with vegetables and shrimp and garnishing with remaining Parmesan. Bon appétit!