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
A note about serious food allergies
Picture yourself in the sun-drenched streets of Tuscany. After spending the day hopping from one beautiful vista to the next, you are beyond famished. You hobble into the nearest trattoria, a small hole in the wall that beckons your name. The waiter hastily brings you a heaping bowl of their specialty. The creamy tomato sauce contrasts elegantly with fresh broccolini, and hints of red pepper flakes give subtle heat and wake the palete. Surprising cheesy crisps give great texture sprinkled across the bowl. This was but a dream, but the Tomato Cream Shrimp Campanelle, is not, and it’s just as good as this Italian fantasy. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
Reserve pot; no need to wipe clean.
Prepare the Ingredients
Trim bottom end of broccolini. Siice into 1" pieces, leaving tops whole.
Gently crush cheese crisps.
Pat shrimp dry.
If using chicken thighs, pat dry. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) If using chicken breasts pat dry and, on a separate cutting board, cut into 1" pieces. Season either thighs or breasts all over with ¼ tsp. salt.
Cook the Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
If using chicken, follow same instructions, stirring occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer shrimp to a plate. Keep pan over medium-high heat.
Cook the Broccolini
Add 2 tsp. olive oil and broccolini to hot pan and stir often until bright green, 2-3 minutes.
Stir in garlic and a pinch of salt until fragrant, 30-60 seconds.
Add ½ cup reserved pasta cooking water (reserve remaining for sauce). Bring to a simmer. Once simmering, stir occasionally until broccolini is tender but still crisp and water is mostly evaporated, 3-5 minutes.
Remove from burner and stir in shrimp and grated Parmesan.
Heat Sauce and Finish Dish
Return pot used to cook pasta to medium heat. Add rosee sauce, ¼ cup remaining pasta cooking water, and a pinch of salt and pepper to hot pot and stir to combine.
Add pasta and stir until heated through, 1-2 minutes.
If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until sauce coats pasta.
Plate dish as pictured on front of card, topping pasta with broccolini. Garnish with cheese crisps and red pepper flakes (to taste). Bon appétit!
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