Meal Kit
Shrimp Campanelle Primavera
with zucchini and Parmesan cheese
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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PescatarianOver 30g protein
Chef
Ryan Pugh
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)
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8 oz. Shrimp
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6 oz. Campanelle Pasta
- 1 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
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¼ oz. Flour
- ½ tsp. Garlic Salt
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) jOQwE8PA
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Calories700
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Carbohydrates79g
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Net Carbs74g
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Fat28g
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Protein35g
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Sodium1770mg
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 or 8 oz., working in batches if necessary.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and slice into 1/2" half-moons.
Halve tomatoes.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat shrimp dry and season all over with a pinch of pepper. -
3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to a plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook shrimp to medium-high heat and add 4 tsp. olive oil. Add tomatoes and zucchini to hot pan. Stir occasionally until zucchini starts to brown, 2-3 minutes.
Add flour, 3/4 cup reserved pasta cooking water, garlic salt, mirepoix base, and softened cream cheese. Stir until cream cheese begins to melt and no dry flour remains, 1-2 minutes.Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 3-4 minutes. -
5 Add Pasta and Shrimp and Finish Dish
Stir pasta, shrimp, a pinch of salt, 2 tsp. lemon juice, and half the Parmesan (reserve remaining for garnish) into hot pan until combined and warmed through, 30-60 seconds.
If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, garnishing with remaining Parmesan and squeezing lemon wedges over to taste. Bon appétit!
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