Turn oven on to 400 degrees. Let preheat, at least 10 minutes

Bring 8 cups water and 2 tsp. salt to a boil in a medium pot

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Ingredient(s) used more than once: butter, garlic, parsley

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 regular shrimp, cooking in batches if necessary until shrimp reaches minimum internal temperature.

If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

If cooking without a protein, omit Step 4 and adding the shrimp in Step 5.

Cook the Pasta Once water is boiling, add pasta and cook until al dente, 10-12 minutes.Reserve ½ cup pasta cooking water. Drain pasta in a colander and return to pot. Cover and set aside.While pasta cooks, prepare ingredients.

Prepare the Ingredients Stem and mince parsley.Zest lemon and quarter.Mince garlic.Pat shrimp dry, and season both sides with a pinch of pepper.

Make the Garlic Bread Halve French rolls, if necessary.Combine half the butter and half the garlic (reserve remaining of both for sauce) in a mixing bowl. Spread garlic butter on cut side of rolls.Place rolls directly on rack in hot oven, cut side up, and bake until golden brown, 4-6 minutes.

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 undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate. Keep pan over medium-high heat.

Make Sauce and Finish Dish Add remaining butter and garlic to hot pan and cook until aromatic, 30-45 seconds.Add cream, pasta, reserved pasta water, Parmesan, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner and stir in shrimp, 1 tsp. lemon zest, half the mustard, and parsley (reserve a pinch for garnish). Taste, and add remaining mustard, if desired.Plate dish as pictured on front of card, garnishing with reserved parsley. Squeeze lemon wedges over to taste. Bon appétit!