Meal Kit
Creamy Mustard Shrimp Cavatappi
with garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Jimmy Madla
For this meal, bring your focus to the combination of “richness” and “shellfish.” Specifically, richness from the cream sauce combining butter, garlic, and mustard. And “shellfish” is, of course, the succulent shrimp having a bath in all this decadent sauce. There's pasta as well...so much to think about! Maybe narrow your focus to one thing: pure flavor. Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
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8 oz. Shrimp
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6 oz. Cavatappi Pasta
- 1 Lemon
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1 French Roll
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1 oz. Grated Parmesan Cheese
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⅗ oz. Butter
- ½ oz. Dijon Mustard
- 2 Garlic Cloves
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) WPemW6Pk
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Calories770
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Carbohydrates96g
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Net Carbs92g
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Fat27g
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Protein37g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 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 petite scallops, pat dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes. Add to hot pan and 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 and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and return to pot. Cover and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Zest lemon and quarter.
Mince garlic.Pat shrimp dry and season both sides with a pinch of pepper. -
3 Make the Garlic Bread
Halve roll, if necessary.
Combine half the butter and half the garlic (reserve remaining of both for sauce) in a mixing bowl. Spread garlic butter on cut-sides of roll.Place roll halves directly on rack in hot oven, cut-side up, and bake until golden-brown, 4-6 minutes.While garlic bread bakes, continue recipe. -
4 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip and cook until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate. Keep pan over medium-high heat. -
5 Make Sauce, Add Pasta, and Finish Dish
Add remaining butter and remaining garlic to hot pan and cook until aromatic, 30-45 seconds.
Add cream base, pasta, reserved pasta cooking water, and cheese. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner and stir in shrimp, 1 tsp. lemon zest, and half the mustard. Taste, and add remaining mustard, if desired.Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Halve garlic bread diagonally, if desired. Bon appétit!
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