Calabrian Shrimp & Fresh Fettuccine with Prosciutto, Snow Pea & Ricotta Salad

Calabrian Shrimp & Fresh Fettuccine

with Prosciutto, Snow Pea & Ricotta Salad

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit
Fri Delivery Only
Recipe only available for Friday delivery.
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 970 Cals/serving

Our vibrant chile paste comes from Calabria—a region of southern Italy known for its spicy red peppers.

Al dente, or “to the tooth,” means the pasta is still slightly firm to the bite. As it cooks, periodically taste a piece—you’ll remove it from the water when it’s just shy of al dente as you’ll finish it in the pot later on.

Get Cooking
Calabrian Shrimp & Fresh Fettuccine with Prosciutto, Snow Pea & Ricotta Salad
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 3 oz Prosciutto
  • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • ½ lb Snow Peas
  • 1 bunch Parsley
  • 1 bunch Mint
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • ½ cup Part-Skim Ricotta Cheese
  • 2 Tbsps Roasted Pistachios
  • 1 Shallot

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Remove the pasta from the refrigerator to bring to room temperature, then carefully separate the strands. Fill a large pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Peel the shallot; thinly slice. Halve the tomatoes. Roughly chop the parsley. Separate the prosciutto (removing the plastic linings). Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, combine the ricotta, the juice of 2 lemon wedges, and 1 tablespoon of olive oil; season with salt and pepper. 

2 Cook & marinate the snow peas:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl. Add the sliced shallot, 1 teaspoon of olive oil, and the juice of the remaining lemon wedges; stir to combine, separating the shallot layers. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste; season with salt and pepper if desired. Wipe out the pan. 

Cook & marinate the snow peas:
Cook the shrimp:
3 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente. Turn off the heat. Reserving 1 cup of the cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Make the sauce:
5 Make the sauce:

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add 1/4 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

6 Finish & serve your dish:

To the pot of cooked pasta, add the sauce, cooked shrimp, butter, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is coated). Taste, then season with salt and pepper if desired. Transfer the seasoned ricotta to a serving dish; spread into an even layer. Top with the marinated snow peas and prosciutto (tearing into pieces before adding). Garnish with the chopped pistachios and mint leaves (tearing just before adding). Serve the finished pasta garnished with the chopped parsley. Serve the prosciutto and snow pea salad on the side. Enjoy! 

Finish & serve your dish: