Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Creamy Shrimp Fettuccine

with Sautéed Green Beans & Spinach

Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Delicate fresh fettuccine is at the heart of this deliciously light summer pasta dish. We’re tossing it with seasonal green beans—briefly sautéed in butter to retain their pleasant bite—verdant spinach and crisp, flavorful shrimp. Rich Italian mascarpone cheese creates a luscious, creamy sauce. Just before serving, a garnish of Parmesan and bright, fresh chives completes the meal.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; halve the green beans crosswise. Peel and finely chop the garlic. Thinly slice the chives.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pot.

Cook the green beans:
3 Cook the green beans:

In the pot used to cook the spinach, melt the butter on medium-high until hot. Add the green beans and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the green beans are bright green and the garlic is fragrant.

Cook the pasta:
4 Cook the pasta:

While the green beans cook, using your hands, carefully separate the strands of pasta; add to the medium pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Add the shrimp & finish the pasta:
5 Add the shrimp & finish the pasta:

While the pasta cooks, pat the shrimp dry with paper towels and transfer to a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp to the pot of green beans and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through and the green beans are slightly softened. Add the cooked pasta, chopped spinach, mascarpone cheese and half the reserved pasta cooking water to the pot; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and chives. Enjoy!

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; halve the green beans crosswise. Peel and finely chop the garlic. Thinly slice the chives.

2 Cook & drain the spinach:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pot.

Cook & drain the spinach:
Cook the green beans:
3 Cook the green beans:

In the pot used to cook the spinach, melt the butter on medium-high until hot. Add the green beans and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the green beans are bright green and the garlic is fragrant.

4 Cook the pasta:

While the green beans cook, using your hands, carefully separate the strands of pasta; add to the medium pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Add the shrimp & finish the pasta:
5 Add the shrimp & finish the pasta:

While the pasta cooks, pat the shrimp dry with paper towels and transfer to a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp to the pot of green beans and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through and the green beans are slightly softened. Add the cooked pasta, chopped spinach, mascarpone cheese and half the reserved pasta cooking water to the pot; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and chives. Enjoy!