Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Baked Tilapia & Creamy Kale
with Fregola Sarda Pasta
40 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
In this bake, creamy kale and fregola sarda create a hearty bed for spiced tilapia fillets. For a golden brown crust, we’re adding a layer of panko breadcrumbs in the last few minutes of baking.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Tail-On Shrimp (Peeled & Deveined)
-
1¼ cups Fregola Sarda Pasta
-
2 cloves Garlic
-
1 Lemon
-
¼ cup Grated Romano Cheese
-
¾ lb Kale
-
½ cup Cream
-
¼ cup Panko Breadcrumbs
-
¼ tsp Crushed Red Pepper Flakes
-
2 Tbsps Mascarpone Cheese
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the pasta in a strainer. Thoroughly rinse under water to remove any excess starch. Once boiling, add the rinsed pasta to the pot. Cook 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. In a large bowl, combine the garlic paste and lemon zest.
3
Cook the kale
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.
4
Dress the pasta & kale
To the bowl of prepared garlic and lemon zest, add the mascarpone, cream (shaking the bottle before opening), romano, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the cooked pasta and cooked kale; season with salt and pepper. Stir to thoroughly combine. Transfer to a baking dish (making sure the kale is evenly distributed).
5
Prepare the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired).Place in a large bowl; season with salt, pepper, and the spice blend. Stir to coat. Place the seasoned shrimp on top of the dressed pasta and kale. Evenly top with the breadcrumbs. Drizzle with olive oil; season with salt and pepper.
6
Bake & serve your dish
Bake the prepared shrimp and pasta 8 to 11 minutes, or until the breadcrumbs are lightly browned and the shrimp are opaque and cooked through. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked shrimp and pasta topped with the juice of the remaining lemon wedges. Enjoy!
1
Cook the pasta
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the pasta in a strainer. Thoroughly rinse under water to remove any excess starch. Once boiling, add the rinsed pasta to the pot. Cook 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. In a large bowl, combine the garlic paste and lemon zest.
3
Cook the kale
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.
4
Dress the pasta & kale
To the bowl of prepared garlic and lemon zest, add the mascarpone, cream (shaking the bottle before opening), romano, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the cooked pasta and cooked kale; season with salt and pepper. Stir to thoroughly combine. Transfer to a baking dish (making sure the kale is evenly distributed).
5
Prepare the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired).Place in a large bowl; season with salt, pepper, and the spice blend. Stir to coat. Place the seasoned shrimp on top of the dressed pasta and kale. Evenly top with the breadcrumbs. Drizzle with olive oil; season with salt and pepper.
6
Bake & serve your dish
Bake the prepared shrimp and pasta 8 to 11 minutes, or until the breadcrumbs are lightly browned and the shrimp are opaque and cooked through. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked shrimp and pasta topped with the juice of the remaining lemon wedges. Enjoy!
Tips from Home Chefs