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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
Protein20% · 35g
Carbs32% · 55g
Fat48% · 36g
3g
Fiber
1440mg
Sodium
5g
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
5g /100cal
Leaner than 56% of meals
vs Seafood average
8% lighter
This700
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✓ Easy Prep✓ 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
Veggie Stock Concentrate
Sour Cream
Cream Cheese
Shrimp
Garlic
Parmesan Cheese
Scallions
Butternut Squash Agnolotti
Bell Pepper
Cooking Oil
Olive Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.
2
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.Rinse shrimp* under cold water, then pat dry with paper towels. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp; season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Transfer to a plate.
3
Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, 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.
4
Once bell pepper and garlic are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
5
Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant, 1 minute.Add ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), 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 shrimp into sauce along with bell pepper and mashed garlic.
6
Stir agnolotti into pan with sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan. Serve.
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Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.
2
Step 2
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.Rinse shrimp* under cold water, then pat dry with paper towels. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp; season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Transfer to a plate.
3
Step 3
Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, 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.
4
Step 4
Once bell pepper and garlic are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
5
Step 5
Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant, 1 minute.Add ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), 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 shrimp into sauce along with bell pepper and mashed garlic.
6
Step 6
Stir agnolotti into pan with sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan. Serve.
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puts Shrimp & Butternut Squash Agnolotti with HelloFresh's Shrimp & Butternut Squash Agnolotti: 700 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 700 calories per serving and 35 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Agnolotti, also known as agnolotti piemontesi, is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat. [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
700Calories
35gProtein
55gCarbs
36gFat
3gFiber
1440mgSodium
Daily calorie contribution35% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Shrimp & Butternut Squash Agnolotti?
Shrimp & Butternut Squash Agnolotti contains 700 calories and 35 g of protein per serving, portioned as HelloFresh's Shrimp & Butternut Squash Agnolotti: 700 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Shrimp & Butternut Squash Agnolotti?
Shrimp & Butternut Squash Agnolotti is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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