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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein17% · 35g
Carbs38% · 77g
Fat45% · 41g
4g
Fiber
1210mg
Sodium
4.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
32th pctl
More protein than 32% of 1,474 meals
Protein density
4.1g /100cal
Leaner than 29% of meals
vs Seafood average
12% heavier
This850
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Tomato Paste
Onion
Zucchini
Cavatappi Pasta
Cream Cheese
Shrimp
Garlic
Parmesan Cheese
Grape Tomatoes
Herbes de Provence
Eggplant
Black Pepper
Olive Oil
Butter
Salt
How to make it
1
Bring a large pot of salted water to a boil. Wash and dry produce.Dice eggplant into 1-inch pieces; transfer to a plate and season with salt. Trim and dice zucchini into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate garlic.
2
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.
3
While pasta cooks, thoroughly pat eggplant dry with paper towels.Heat a large drizzle of olive oil in a second large pot over medium-high heat. Add eggplant; season with salt and pepper. Cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If pot seems dry or eggplant starts to burn, add another drizzle of olive oil.Transfer eggplant to a plate. (Reserve pot.)
4
Heat a large drizzle of olive oil in pot used for eggplant over medium-high heat. Add zucchini, bell pepper, and onion; season with half the herbes de Provence (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies have softened, 6-8 minutes.Add grape tomatoes, garlic, and another large drizzle of olive oil. Cook, stirring, until tomatoes are just beginning to burst, 4-6 minutes.Reduce heat to medium low; add tomato paste and cook, stirring constantly, until fragrant and brick red in color, 30-60 seconds.
5
To pot with veggies, add cooked eggplant, cream cheese, 1 cup reserved pasta cooking water, and 1 TBSP butter (2 cups reserved pasta cooking water and 2 TBSP butter for 4 servings); season with salt and pepper. Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy, 1-2 minutes.Stir in drained cavatappi and half the Parmesan. (TIP: If pasta seems dry, add additional splashes of reserved pasta cooking water until desired consistency is reached.) Taste and season with salt and pepper.
6
Divide pasta between shallow bowls; top with remaining Parmesan and serve.
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Bring a large pot of salted water to a boil. Wash and dry produce.Dice eggplant into 1-inch pieces; transfer to a plate and season with salt. Trim and dice zucchini into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate garlic.
2
Step 2
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.
3
Step 3
While pasta cooks, thoroughly pat eggplant dry with paper towels.Heat a large drizzle of olive oil in a second large pot over medium-high heat. Add eggplant; season with salt and pepper. Cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If pot seems dry or eggplant starts to burn, add another drizzle of olive oil.Transfer eggplant to a plate. (Reserve pot.)
4
Step 4
Heat a large drizzle of olive oil in pot used for eggplant over medium-high heat. Add zucchini, bell pepper, and onion; season with half the herbes de Provence (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies have softened, 6-8 minutes.Add grape tomatoes, garlic, and another large drizzle of olive oil. Cook, stirring, until tomatoes are just beginning to burst, 4-6 minutes.Reduce heat to medium low; add tomato paste and cook, stirring constantly, until fragrant and brick red in color, 30-60 seconds.
5
Step 5
To pot with veggies, add cooked eggplant, cream cheese, 1 cup reserved pasta cooking water, and 1 TBSP butter (2 cups reserved pasta cooking water and 2 TBSP butter for 4 servings); season with salt and pepper. Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy, 1-2 minutes.Stir in drained cavatappi and half the Parmesan. (TIP: If pasta seems dry, add additional splashes of reserved pasta cooking water until desired consistency is reached.) Taste and season with salt and pepper.
6
Step 6
Divide pasta between shallow bowls; top with remaining Parmesan and serve.
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puts Shrimp & Bell Pepper Pasta with HelloFresh's Shrimp & Bell Pepper Pasta: 850 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 850 calories per serving and 35 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
850Calories
35gProtein
78gCarbs
41gFat
4gFiber
1220mgSodium
Daily calorie contribution43% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Shrimp & Bell Pepper Pasta?
Shrimp & Bell Pepper Pasta contains 850 calories and 35 g of protein per serving, portioned as HelloFresh's Shrimp & Bell Pepper Pasta: 850 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Shrimp & Bell Pepper Pasta?
Shrimp & Bell Pepper Pasta is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Green Bell Pepper
Tomato Paste
Onion
Zucchini
Cavatappi Pasta
Cream Cheese
Shrimp
Garlic
Parmesan Cheese
Grape Tomatoes
Herbes de Provence
Eggplant
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