Meal Kit
Culinary Collection
Steak with Herb Butter Shrimp
and smoked Gouda macaroni and cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- 8 fl. oz. Cream Sauce Base
- 12 oz. Sirloin Steaks
- 8 oz. Shrimp
- 8 oz. Asparagus
- 1 Lemon
- 3 oz. Elbow Macaroni
- 2 Smoked Gouda Slices
- 1 oz. Flour
- ¾ oz. Roasted Garlic & Herb Butter
- ½ tsp. Poultry Seasoning
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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Calories1040
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Carbohydrates53g
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Net Carbs49g
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Fat61g
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Protein68g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
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1 Cook the Asparagus
Trim ends off asparagus.
Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt.Spread into a single layer and roast in hot oven until tender, 10-12 minutes.If asparagus is thinner than a pencil, check for doneness sooner.While asparagus roasts, continue recipe. -
2 Cook the Macaroni
Once water in medium pot is boiling, add pasta and cook until al dente, 7-9 minutes.
Drain pasta in a colander and return to pot. Stir in cream base, Gouda, and half the poultry seasoning (reserve remaining for shrimp) until melted, 30-60 seconds.Cover and set aside.While pasta cooks, continue recipe. -
3 Prepare the Ingredients
Halve lemon. Juice one half and cut remaining half into wedges.
Pat shrimp dry.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
4 Cook the Steak
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes. -
5 Cook Shrimp and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Keep pan over medium-high heat. Add butter, flour, and remaining poultry seasoning to hot pan. Stir until combined, and no dry flour remains, 2-4 minutes.Add 1/4 cup water and bring to a boil.Once boiling, remove from burner. Gently stir in 1 Tbsp. lemon juice and shrimp until coated.Plate dish as pictured on front of card, slicing steak, if desired, and squeezing lemon wedges over shrimp to taste. Bon appétit!
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