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Creamy Tomato Shrimp & Fettuccine

with Broccoli

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This quick and easy dish highlights bucatini pasta (a thick spaghetti-like variety) and tender shrimp—which get vibrant depth of flavor from a coating of Calabrian chile paste, garlic, and more.

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Cook the pasta & broccoli:
1 Cook the pasta & broccoli:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Once boiling, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the pasta cooks, if necessary, peel 2 cloves of garlic, then roughly chop. Quarter and deseed the lemon. Pat the shrimp dry with paper towels. Place in a bowl; season with salt and pepper. Add the capers, chopped garlic, tomato paste, 1 tablespoon of olive oil, and the chile paste. Stir to thoroughly coat.

Cook the shrimp & make the sauce:
3 Cook the shrimp & make the sauce:

While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the shrimp are cooked through. Turn off the heat.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked broccoli and pasta, add the cooked shrimp and sauce, mascarpone cheese, and the juice of all 4 lemon wedges. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

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About Blue Apron

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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.

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!

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Cook the pasta & broccoli:
1 Cook the pasta & broccoli:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Once boiling, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the remaining ingredients:

While the pasta cooks, if necessary, peel 2 cloves of garlic, then roughly chop. Quarter and deseed the lemon. Pat the shrimp dry with paper towels. Place in a bowl; season with salt and pepper. Add the capers, chopped garlic, tomato paste, 1 tablespoon of olive oil, and the chile paste. Stir to thoroughly coat.

Prepare the remaining ingredients:
Cook the shrimp & make the sauce:
3 Cook the shrimp & make the sauce:

While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the shrimp are cooked through. Turn off the heat.

4 Finish the pasta & serve your dish:

To the pot of cooked broccoli and pasta, add the cooked shrimp and sauce, mascarpone cheese, and the juice of all 4 lemon wedges. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish: