Meal Kit
Culinary Collection
Sirloin Steak and Shrimp Fra Diavolo Fettuccine
with roasted red pepper butter
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Laura Alpern
"Fra diavolo" means "the devil's brother", but there's nothing devilish about this dinner. Indeed, all we're referring to is the heat the red pepper flakes give to the shrimp in their tomato-y, butter-y delicious sauce. Now what's in a name? The compound butter then melts its divine self all over the steak and contains what's called a "Sweety Drop pepper," small, sweet, and, well, drop-like. Great and fun names, but even better, a great and fun dinner.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
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8 oz. Shrimp
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5 oz. Fettuccine Pasta
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. White Cooking Wine
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2 oz. Butter
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1 oz. Shredded Parmesan Cheese
- ½ oz. Sweety Drop Peppers
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1 Tbsp. Roasted Red Pepper Pesto
- ¼ oz. Parsley
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¼ oz. Flour
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) 8O7DK13D
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Calories1050
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Carbohydrates64g
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Net Carbs58g
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Fat55g
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Protein67g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 2 Mixing Bowls
- 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
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1 Cook the Pasta
Once water is boiling, add pasta. Boil until al dente, 9-11 minutes.
Reserve 1/2 cup pasta cooking water. Drain in a colander and set aside.While pasta boils, continue recipe. -
2 Prepare Ingredients and Make Compound Butter
Stem and mince parsley.
Drain peppers and mince.Mince garlic.In a mixing bowl, combine peppers, pesto, a pinch of salt, and half the softened butter (reserve remaining for sauce). Set aside. -
3 Cook the Steak
Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes. -
4 Cook Shrimp and Start Sauce
Pat shrimp dry. In another mixing bowl, gently toss shrimp and flour until evenly coated.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add garlic and cook, 30 seconds.Add white wine and stir occasionally until reduced by half, 30-60 seconds. -
5 Finish Sauce and Finish Dish
Add half the red pepper flakes (to taste; reserve remaining for garnish), parsley, tomatoes, remaining softened butter, pasta, 1/3 cup pasta cooking water, 1/4 tsp. salt, and a pinch of pepper. Stir constantly until sauce thickens and coats pasta, 1-2 minutes.
Remove from burner. If sauce is too thick, add additional water, 1 tsp. at a time until desired consistency is reached.Plate dish as pictured on front of card, topping steak with compound butter. Garnish pasta with Parmesan and remaining red pepper flakes (to taste). Bon appétit!
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