Texas Gulf Shrimp, Della Casa Rigatoni Pasta( Durum Semolina, Fresh Eggs, Salt), Bell Peppers, Cherry Tomatoes, Lemon, Veracruz Sauce(Texas Tomatoes, Garlic, Yellow Onion, Bay Leaf, Kalamata Olives, Capers, Mexican Oregano, New Mexico Chile Powder, Texas Olive Oil), Kosher Salt.
Contains: Crustacean shellfish, Wheat, Eggs

Veracruz-Style Shrimp Summer Pasta
with Seasonal Vegetables, Fresh Herbs & Lemon

Veracruz is one of Mexico's oldest port cities, where centuries of Spanish and Mediterranean influence shaped a cuisine unlike any other in the country. The region's signature Veracruzana sauce combines tomatoes, olives, capers, and oregano with fresh seafood from the Gulf, creating a savory, briny balance that has become one of Mexico's most iconic coastal flavors. This summer-inspired version pairs Texas Gulf shrimp with fresh seasonal vegetables and pasta, celebrating the shared culinary heritage of the Gulf Coast.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 20 minutes
Allergens: Shellfish & Gluten


IN THE BOX


Garlic & Coriander Marinated Shrimp
Veracruzana Sauce
Della Casa Rigatoni Pasta
Seasonal Vegetables
Cilantro
Parsley
Lemon


NEED AT HOME
Oil
Salt & Pepper

1. COOK THE PASTA & WARM THE SAUCE
Bring a small pot of well-salted water to a boil—it should taste like the ocean. Add the rigatoni and cook until al dente, about 5–6 minutes. Drain well and set aside.
Using the same pot, gently warm the Veracruzana sauce over low heat, stirring occasionally. Do not let it reduce, as the sauce is already properly seasoned.

2. SEAR SHRIMP & VEGETABLES
Heat a large sauté pan over medium-high heat with 1 tablespoon of oil. While the pan heats, open the shrimp package and transfer the shrimp to a paper towel-lined plate. Pat dry thoroughly.
Once the oil is hot and shimmering, add the shrimp along with the seasonal vegetables. Spread the shrimp into a single layer so each piece makes contact with the pan. Cook for 1 minute, then flip and cook for 1 minute more, until lightly caramelized and just cooked through. Toss the vegetables until they are slightly softened.

3. FINISH THE PASTA
Turn off the heat and pour the warm Veracruzana sauce into the pan. Add the cooked pasta and gently toss everything together until evenly coated. The residual heat will bring the dish together without overcooking the shrimp.

3. SERVE
Divide the pasta among serving plates. Finish with a generous squeeze of fresh lemon juice and garnish with the chopped fresh herbs.

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