Creamy Tomato Shrimp & Whole Grain Pasta with Walnut-Caper Topping

Creamy Tomato Shrimp & Whole Grain Pasta

with Walnut-Caper Topping

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp

    From the Test Kitchen

    This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a ruffled shape that's perfect for soaking up sauces, like the one you'll make here with tomatoes, garlic, and red pepper flakes. A walnut-caper topping that's finished with romano cheese adds a textural contrast to this delightful dish.
    15 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Creamy Tomato Shrimp & Whole Grain Pasta with Walnut-Caper Topping
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ¾ lb Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
    • ½ cup Roasted Walnuts
    • ½ cup Cream
    • 2 Tbsps Capers
    • ¼ cup Grated Romano Cheese
    • 2 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 cloves Garlic
    • 1 14-Oz Can Whole Peeled Tomatoes
    Prepare the ingredients
    1 Prepare the ingredients

    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. Pat the capers dry with a paper towel; roughly chop. Roughly chop the walnuts. Peel and finely chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. 

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Make the walnut-caper topping
    3 Make the walnut-caper topping

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped walnuts and chopped capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the walnuts are toasted and the capers are lightly browned. Transfer to a bowl; add the cheese and toss to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Cook the shrimp, zucchini & sauce
    4 Cook the shrimp, zucchini & sauce

    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 sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, until opaque and cooked through. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shrimp, zucchini, and sauce, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water until the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the walnut-caper topping. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Pat the capers dry with a paper towel; roughly chop. Roughly chop the walnuts. Peel and finely chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. 

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Make the walnut-caper topping
    3 Make the walnut-caper topping

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped walnuts and chopped capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the walnuts are toasted and the capers are lightly browned. Transfer to a bowl; add the cheese and toss to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Cook the shrimp, zucchini & sauce

    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 sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, until opaque and cooked through. Turn off the heat.

    Cook the shrimp, zucchini & sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shrimp, zucchini, and sauce, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water until the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the walnut-caper topping. Enjoy!

    Browse Steps
    1 of 5