Meal Kit
Tomato Shrimp Pasta
with kale and red peppers
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Fiber RichPescatarianOver 30g protein
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 fl. oz. Tomato Sauce
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8 oz. Shrimp
- 1 Red Bell Pepper
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6 oz. Campanelle Pasta
- 2 oz. Kale
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⅘ oz. Tuscan Herb Butter
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Savory 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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Calories630
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Carbohydrates79g
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Net Carbs72g
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Fat22g
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Protein33g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Large Pot
- 1 Colander/Strainer
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Pasta
Once water is boiling, add pasta to hot pot. Cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.Pat shrimp dry. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 5-7 minutes.Add 2 tsp. olive oil and kale. Stir often until kale is wilted, 2-3 minutes. -
4 Add the Shrimp
Add shrimp and savory seasoning to hot pan. Stir occasionally until combined and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
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5 Add Sauce and Pasta and Finish Dish
Add tomato sauce, pasta, and butter (to taste) to hot pan. Stir often until combined and sauce is slightly thickened, 2-3 minutes.
If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with cheese. Bon appétit!
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