Home Chef

Before You Cook If using any fresh produce, thoroughly rinse and pat dry Bring 8 cups water and 2 tsp. salt to a boil in a medium pot Cooking GuidelinesTo 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 If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, cooking in batches if necessary. If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using scallops, follow same instructions as shrimp in Steps 1 and 3, cooking until scallops reach minimum internal temperature, 1-2 minutes per side. 1 Prepare the Ingredients Cut mushrooms into ¼" slices. Stem and coarsely chop parsley.Halve and peel onion. Slice halves into thin strips. Mince garlic.Pat shrimp dry. 2 Cook the PastaOnce water is boiling, add pasta and cook until al dente, 8-10 minutes.Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, cook shrimp. 3 Cook the ShrimpHeat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp and a pinch of salt and pepper to hot pan. Cook until lightly browned and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate. Reserve pan; no need to wipe clean. 4 Cook the VegetablesReturn pan used to cook shrimp to medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 8-10 minutes. Add mushrooms and cook until slightly tender, 3-5 minutes. Stir in garlic salt, garlic, and Marsala wine. Cook, 1 minute.Adding alcohol to a hot pan may cause some flames; use caution. 5 Finish the DishStir pasta, shrimp, cream base, and half the pasta cooking water into hot pan. Bring to a simmer.Once simmering, remove from burner. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping with Parmesan and parsley. Bon appétit!