Creamy Calabrian Shrimp & Cascatelli with Salsa Verde Zucchini
Craft

Creamy Calabrian Shrimp & Cascatelli

with Salsa Verde Zucchini

35 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Italian for "waterfalls," cascatelli is a newly created pasta shape designed for an ideal eating experience: it's easy to fork, delightful in texture, and has both a tubular and ruffled shape that makes it perfect for soaking up sauces. Here, we're tossing it with shrimp and a vibrant, creamy sauce inspired by classic vodka sauce (with a kick of heat from Calabrian chile paste).
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  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
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fresh
ingredients
Creamy Calabrian Shrimp & Cascatelli with Salsa Verde Zucchini
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Zucchini
  • ½ lb Cascatelli Pasta
  • 1 Lemon
  • 2 cloves Garlic
  • 1 Sweet Or Yellow Onion
  • 1 bunch Parsley
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Capers
  • ¼ cup Sliced Roasted Almonds
  • ¼ cup Cream
  • ¼ cup Tomato Paste
  • 2 Tbsps Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
Prepare the ingredients & make the salsa verde
1 Prepare the ingredients & make the salsa verde

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. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut on an angle into thirds. Halve, peel, and small dice the onion. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Peel and finely chop 2 cloves of garlic. In a bowl, combine the lemon zest, capers, almonds, half the chopped parsley, half the chopped garlic, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Roast the zucchini
3 Roast the zucchini

Meanwhile, line a sheet pan with foil. Transfer the zucchini pieces to the foil; drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer, cut side down. Roast 13 to 15 minutes, or until lightly browned and softened. Remove from the oven.

Cook the shrimp
4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, the Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce
5 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally and scraping up any fond, 3 to 5 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; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Reduce the heat to low and add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp, sauce, mascarpone, and half the reserved pasta 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 thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted zucchini on the side. Top the zucchini with the salsa verde and half the romano. Garnish the pasta with the remaining chopped parsley and remaining romano. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the salsa verde
1 Prepare the ingredients & make the salsa verde

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. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut on an angle into thirds. Halve, peel, and small dice the onion. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Peel and finely chop 2 cloves of garlic. In a bowl, combine the lemon zest, capers, almonds, half the chopped parsley, half the chopped garlic, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Roast the zucchini
3 Roast the zucchini

Meanwhile, line a sheet pan with foil. Transfer the zucchini pieces to the foil; drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer, cut side down. Roast 13 to 15 minutes, or until lightly browned and softened. Remove from the oven.

4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, the Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the shrimp
Make the sauce
5 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally and scraping up any fond, 3 to 5 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; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Reduce the heat to low and add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp, sauce, mascarpone, and half the reserved pasta 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 thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted zucchini on the side. Top the zucchini with the salsa verde and half the romano. Garnish the pasta with the remaining chopped parsley and remaining romano. Serve the remaining lemon wedges on the side. Enjoy!

Finish the pasta & serve your dish
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