Meal Kit
Shrimp and Creamy Tarragon Campanelle
with mushrooms and shallots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Nigel Palmer
You may have heard rumor and scuttlebutt that tarragon is a licorice-flavored herb. (What is it, anise?) But there's more than just Twizzlers in this greenery; there are hints of eucalyptus, vanilla, pepper, and mint in our leaf-ed friend here. It combines with rich cream and bright lemon here to coat this pasta with something special. Don't believe the rumors; taste the amazingness for yourself!
In Your Box (serves 2)
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8 oz. Shrimp
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4 fl. oz. Cream Sauce Base
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6 oz. Campanelle Pasta
- 1 Lemon
- 4 oz. Cremini Mushrooms
- 1 Shallot
- 1 Tarragon Sprig
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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Calories600
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Carbohydrates75g
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Net Carbs71g
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Fat20g
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Protein30g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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 scallops, follow same instructions as shrimp in Steps 2 and 3, cooking until scallops reach minimum internal temperature, 1-2 minutes per side.
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If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces and season with ¼ tsp. salt. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, separate into a single layer, pat dry, and season with ¼ tsp. salt. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Stem and mince tarragon.Zest and halve lemon. Cut one half into wedges and juice the other half.Peel and mince shallot.Pat shrimp dry, and season all over with 1/4 tsp. salt. -
3 Cook the Shrimp and Mushrooms
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallot, shrimp, mushrooms, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until mushrooms start to brown and shrimp become opaque and reach a minimum internal temperature of 145 degrees, 2-3 minutes. -
4 Make the Sauce
Add cream base, 1 tsp. lemon zest, 1 tsp. lemon juice, and tarragon to hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Add pasta and stir until coated and heated through, 1-2 minutes.If too thick, add pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Plate the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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