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Sun-Dried Tomato Shrimp Pasta
with feta and dill
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
A bowl of pasta happiness right here. Tender and tasty shrimp with fresh veggies and feta. You won't want to put your fork down.
In Your Box (serves 2)
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10 oz. Cooked Gemelli Pasta
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8 oz. Shrimp
- 1 Zucchini
- 4 oz. Fire Roasted Diced Tomatoes
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2 oz. Sun Dried Tomato Pesto
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½ oz. Crumbled Feta Cheese
- 2 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
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) lPEdm53K
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Calories500
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Carbohydrates58g
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Net Carbs55g
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Fat18g
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Protein27g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 diced chicken breasts, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, follow same instructions as shrimp in Step 3, breaking up until burger is heated through, 4-6 minutes.
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If using steak strips, pat dry. Coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 3, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons.
Stem and mince dill. Pat shrimp dry. -
2 Cook the Zucchini
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, zucchini, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and almost tender, 3-4 minutes. -
3 Add the Shrimp
Add shrimp to hot pan and cook until shrimp turn pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
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4 Finish Sauce and Finish Dish
Add tomatoes, mirepoix base, garlic salt, 1/4 tsp. pepper, pesto, and 2 Tbsp. water. Bring to a simmer.
Once simmering, add pasta and butter. Stir until combined and heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with cheese and dill (to taste). Bon appétit!
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