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Calabrian Shrimp & Spaghetti Squash
with Capers, Kale & Breadcrumbs
35 min
Carb Conscious
600 Calories Or Less
i
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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2 Servings
- Est. 540 Cals/serving
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View All
DownloadPlease 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.
For vibrant flavor, we’re cooking shrimp, capers, and aromatics in a sauce of rich butter and fiery Calabrian chile paste, then serving it over delicate strands of sweet spaghetti squash—all topped with toasted breadcrumbs for pleasant crunch.
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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1 Spaghetti Squash
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2 cloves Garlic
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1 Lemon
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1 bunch Kale
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2 Tbsps Butter
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1 Tbsp Capers
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1½ tsps Calabrian Chile Paste
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¼ cup Panko Breadcrumbs
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¼ cup Grated Parmesan Cheese
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1 tsp Whole Dried Oregano
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1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & cook the squash
If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
Microwave or oven:
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.
Transfer the cooked squash to a large bowl to cool slightly.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and small dice the shallot. Quarter and deseed the lemon.
3
Toast the breadcrumbs
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Wipe out the pan.
4
Cook the kale
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm.
5
Separate the squash into strands
Meanwhile, when cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins. Stir in half the cheese.
6
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the diced shallot, capers, 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, 2 to 3 minutes, or until combined and the shrimp are opaque and cooked through. Turn off the heat; stir in the butter and the juice of 2 lemon wedges until the butter is melted and combined. Serve the squash strands topped with the cooked shrimp and sauce and cooked kale. Garnish with the toasted breadcrumbs, remaining cheese, and the juice of the remaining lemon wedges. Enjoy!
1
Prepare & cook the squash
If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
Microwave or oven:
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.
Transfer the cooked squash to a large bowl to cool slightly.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and small dice the shallot. Quarter and deseed the lemon.
3
Toast the breadcrumbs
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Wipe out the pan.
4
Cook the kale
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm.
5
Separate the squash into strands
Meanwhile, when cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins. Stir in half the cheese.
6
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the diced shallot, capers, 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, 2 to 3 minutes, or until combined and the shrimp are opaque and cooked through. Turn off the heat; stir in the butter and the juice of 2 lemon wedges until the butter is melted and combined. Serve the squash strands topped with the cooked shrimp and sauce and cooked kale. Garnish with the toasted breadcrumbs, remaining cheese, and the juice of the remaining lemon wedges. Enjoy!
Tips from Home Chefs
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