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Creamy Shrimp Spaghetti

with Broccoli & Meyer Lemon

Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight's seafood recipe is as quick and easy as it is tasty. Plump shrimp marry perfectly with spaghetti and aromatics like garlic, chile flakes and the fruity zest of Meyer lemon. And to give the dish its deliciously creamy finish, we're stirring in a bit of quark (a fresh cheese) just before serving, lightly coating the spaghetti, shrimp and seasonal broccoli.

fresh
ingredients
tried-and-true
kitchen tools
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step-by-step
instructions
Cook the broccoli:
2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the spaghetti to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the spaghetti cooking water, drain thoroughly.

Add the shrimp:
4 Add the shrimp:

Once the spaghetti has cooked for about 5 minutes, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of cooked broccoli. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the shrimp are opaque and cooked through.

Finish the spaghetti:
5 Finish the spaghetti:

To the pan, add the cooked spaghetti, butter, lemon zest, the juice of 2 lemon wedges and half the reserved spaghetti cooking water. Cook, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat. Stir in the quark; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished spaghetti between 2 dishes. Garnish with a drizzle of olive oil and the the juice of the remaining lemon wedges. Enjoy!

Tips from Home Chefs

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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.

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2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the broccoli:
3 Cook the pasta:

While the broccoli cooks, add the spaghetti to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the spaghetti cooking water, drain thoroughly.

4 Add the shrimp:

Once the spaghetti has cooked for about 5 minutes, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of cooked broccoli. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the shrimp are opaque and cooked through.

Add the shrimp:
Finish the spaghetti:
5 Finish the spaghetti:

To the pan, add the cooked spaghetti, butter, lemon zest, the juice of 2 lemon wedges and half the reserved spaghetti cooking water. Cook, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat. Stir in the quark; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished spaghetti between 2 dishes. Garnish with a drizzle of olive oil and the the juice of the remaining lemon wedges. Enjoy!

Plate your dish: