Meal Kit
Tomato Cream Shrimp Campanelle
with broccolini
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Nigel Palmer
Picture yourself in the sun-drenched streets of Tuscany. After spending the day hopping from one beautiful vista to the next, you are beyond famished. You hobble into the nearest trattoria, a small hole in the wall that beckons your name. The waiter hastily brings you a heaping bowl of their specialty. The creamy tomato sauce contrasts elegantly with fresh broccolini, and hints of red pepper flakes give subtle heat and wake the palete. Surprising cheesy crisps give great texture sprinkled across the bowl. This was but a dream, but the Tomato Cream Shrimp Campanelle, is not, and it’s just as good as this Italian fantasy. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
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8 oz. Shrimp
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6 oz. Campanelle Pasta
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4 oz. Rosee Sauce
- 4 oz. Broccolini
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1 oz. Grated Parmesan
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0.48 oz. Parmesan Cheese Crisps
- 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) Zqw6MWPG
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Calories660
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Carbohydrates74g
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Net Carbs68g
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Fat25g
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Protein37g
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Sodium1600mg
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
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.Reserve pot; no need to wipe clean. -
2 Prepare the Ingredients
Trim bottom end of broccolini. Siice into 1" pieces, leaving tops whole.
Mince garlic.Gently crush cheese crisps.Pat shrimp dry.If using chicken thighs, pat dry. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) If using chicken breasts pat dry and, on a separate cutting board, cut into 1" pieces. Season either thighs or breasts all over with 1/4 tsp. salt. -
3 Cook the Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
If using chicken, follow same instructions, stirring occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer shrimp to a plate. Keep pan over medium-high heat. -
4 Cook the Broccolini
Add 2 tsp. olive oil and broccolini to hot pan and stir often until bright green, 2-3 minutes.
Stir in garlic and a pinch of salt until fragrant, 30-60 seconds.Add 1/2 cup reserved pasta cooking water (reserve remaining for sauce). Bring to a simmer. Once simmering, stir occasionally until broccolini is tender but still crisp and water is mostly evaporated, 3-5 minutes.Remove from burner and stir in shrimp and grated Parmesan. -
5 Heat Sauce and Finish Dish
Return pot used to cook pasta to medium heat. Add rosee sauce, 1/4 cup remaining pasta cooking water, and a pinch of salt and pepper to hot pot and stir to combine.
Add pasta and stir until heated through, 1-2 minutes. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until sauce coats pasta.Plate dish as pictured on front of card, topping pasta with broccolini. Garnish with cheese crisps and red pepper flakes (to taste). Bon appétit!
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