Meal Kit
and garlic-butter breadcrumbs
Prep & Cook Time:45-55 min.
Difficulty Level:Expert
Spice Level:Mild
Cook Within:3 days
Contains:Shellfish (Shrimp), Milk, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
This one is close to our heart. Shrimp de Jonghe and Home Chef share a hometown: the bustling burg of Chicago. This is one of our older dishes (we mean Chicago, not Home Chef), born in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant on Monroe Street. Succulent shrimp are baked with pasta and a rich sauce of garlic, tomatoes, and cheese, crusted with a pinch of heat and baked to perfection. We hope you'll agree that we're doing our hometown proud here. 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.
Sign Up Today
ordownload recipe
- 8oz.Shrimp
- 5oz.Penne Pasta
- 4oz.Grape Tomatoes
- 4oz.Light Cream
- 2oz.Grated Parmesan
- ¼cupPanko Breadcrumbs
- ⅓oz.Butter
- ¼oz.Parsley
- 2Garlic Cloves
- ¼tsp.Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)zPaJBZqv
Calories
710Carbohydrates
70gNet Carbs
66gFat
32gProtein
37gSodium
1590mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Medium Pot
- 1Baking Sheet
- 1Medium Oven-Safe Casserole Dish
- 1Colander
- 1Microwave-Safe Bowl
- 1Large Non-Stick Pan
Before You Cook
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
If using 16 oz shrimp or jumbo shrimp, follow same instructions as shrimp in Steps 1 and 3, cooking undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Start Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until tender but still slightly firm, 6-7 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander. Rinse quickly with cold water and set aside.While pasta cooks, stem and coarsely chop parsley.Halve tomatoes.Mince garlic.Pat shrimp dry, and season all over with a pinch of pepper.Make the Garlic-Butter Breadcrumbs
Place butter in a microwave-safe bowl and microwave until melted, 20-40 seconds.
Stir panko, parsley (reserve a pinch for garnish), half the garlic, and half the red pepper flakes (reserve remaining of each for sauce) into butter. Set aside.Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add shrimp to hot pan in a single layer and cook undisturbed on one side until golden, 1-2 minutes.
Transfer shrimp to a bowl. Shrimp will finish cooking in a later step.Reserve pan; no need to wipe clean.Make the Sauce
Return pan used to cook shrimp to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan and stir until fragrant, 30 seconds.
Add reserved pasta cooking water, cream, and Parmesan and stir constantly until slightly thickened, 3-6 minutes.Stir in cooked pasta and tomatoes and remove from burner.Taste, and add remaining red pepper flakes and a pinch of salt and pepper if desired.Bake Pasta and Finish Dish
Pour pasta and sauce into prepared casserole dish and place on prepared baking sheet to catch any drips. For best results, use a 2-quart casserole dish or 9" pie pan.
Place shrimp on top and pour any accumulated juices over. Cover evenly with garlic-butter breadcrumbs.Bake in hot oven until breadcrumbs are golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 12-15 minutes.Let cool, 5 minutes. Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
Try Home Chef with no commitment.
Skip or cancel anytime.
Get Started
