Penne with Shrimp & Tomatoes
topped with Garlic Butter Breadcrumbs & Parmesan
Raise your hand if you’re obsessed with all things pasta. (We've all raised our hands over here.) You’ll toss penne with spinach and juicy grape tomatoes in a creamy sauce. To top things off—in this case literally—there’s a shower of buttery, garlicky panko breadcrumbs. One bite in, you’ll realize your pasta obsession is completely legit and may find any number of reasons to whip up this delicious dish again and again!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
6 ounce
Penne Pasta
(Contains Wheat)
1 unit
Veggie Stock Concentrate
4 tablespoon
Cream Cheese
(Contains Milk)
5 ounce
Spinach
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve tomatoes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later) and cook until fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.
Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for panko over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. • Drain and set aside.
• While penne cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
At the end of this step, stir in shrimp or chicken until coated.
• Stir drained penne into pan with sauce until thoroughly coated. (TIP: If needed, add a splash or two of reserved pasta cooking water until everything is coated in a creamy sauce.) Taste and season with salt and pepper. • Divide pasta between bowls and top with Parmesan. Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
