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
Chef
Ryan Pugh
In honor of our 10th Birthday in June, Home Chef is celebrating a decade of deliciousness by giving home cooks the chance to try our Top 10 Greatest Hits of all time — like this meal! A hearty bowl of pasta on a weekday night; is there anything better? Answer: A million dollars, a basket of puppies, a bright rainbow, a gentle ocean breeze, a walk in the park, your favorite team winning, your favorite team winning the (insert the biggest game here), your children being born, weddings, Christmas trees, kittens tangled in string, flowers, two million dollars… ok, ok, ok. How about two bowls of pasta on a weekday night, which this meal kit provides? We'll take it.
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) jOQeraOA
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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 diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using Italian sausage, remove from casing, if necessary. Cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperature, 1-2 minutes per side. 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 in medium pot 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. Add 4 tsp. olive oil, 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 Finish the 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.
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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