Shrimp & Butternut Squash Agnolotti
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Shrimp & Butternut Squash Agnolotti

Shrimp & Butternut Squash Agnolotti

with Garlic Cream Sauce & Roasted Bell Pepper

Tender pasta pillows are good in any form, but they’re especially good when packed with sweet butternut squash purée. Add tender strips of roasted bell pepper and a cheesy garlic cream sauce to the mix and you’ve got yourself a winning dinner. Luckily, this elegant pasta is as easy to make as it is delicious. All you need is 35 minutes for this dish to hit your table.

Protein Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit

Bell Pepper

2 unit


1 clove


9 ounce

Butternut Squash Agnolotti

(Contains Eggs, Milk, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce


(Contains Shellfish)

Not included in your delivery

3 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)



3 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories740 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber3 g
Protein35 g
Cholesterol325 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Aluminum Foil
Baking Sheet
Paper Towel
Large Pan



Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.

Roast Bell Pepper and Garlic

Drizzle bell pepper halves with olive oil and season with salt and pepper; arrange cut sides down on a lightly oiled baking sheet. Peel garlic; place clove in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.

Open package of chicken and drain off any excess liquid. Rinse shrimp under cold water and pat dry with paper towels. Season chicken or shrimp all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add chicken or shrimp and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate.

Cook Pasta

Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside. Keep empty pot handy for step 5.

Slice Bell Pepper and Mash Garlic

Once bell pepper and garlic clove are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.

Make Sauce

Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook until fragrant, 1 minute. Add ¼ cup reserved pasta cooking water (⅓ cup for 4), stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until smooth. Stir in bell pepper and mashed garlic. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.

Stir chicken or shrimp into sauce along with bell pepper and mashed garlic.

Finish and Serve

Stir agnolotti into sauce. (TIP: If needed, add more reserved pasta cooking water a splash at a time until pasta is fully coated.) Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan and serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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