Tomato Cream Shrimp Campanelle

with broccolini

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

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 you!
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.

In Your Box (serves 2)

  • Info
    0.48 oz. Parmesan Cheese Crisps
  • Info
    1 oz. Grated Parmesan
  • 4 oz. Broccolini
  • ¼ tsp. Red Pepper Flakes
  • 2 Garlic Cloves
  • Info
    6 oz. Campanelle Pasta
  • Info
    4 oz. Rosee Sauce
  • Info
    8 oz. Shrimp

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.

  • Nutrition (per serving)

  • Calories
    637
  • Carbohydrates
    72g
  • Fat
    23g
  • Protein
    38g
  • Sodium
    1697mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 2

    Prepare the Ingredients

    Trim bottom end of broccolini. Siice into 1" pieces, leaving tops whole. Mince garlic. 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.

  • 3

    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.

  • 4

    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.

  • 5

    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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