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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.
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 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs 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 and breaking up any clumps, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle 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 crushed tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced and the shrimp are opaque and cooked through. Turn off the heat.
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, cream (shaking the packet before opening), butter, 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. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.
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 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs 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 and breaking up any clumps, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle 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 crushed tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced and the shrimp are opaque and cooked through. Turn off the heat.
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, cream (shaking the packet before opening), butter, 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. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
Tips from Home Chefs