Spicy Shrimp Pasta with Garlic & Broccoli

Spicy Shrimp Pasta

with Garlic & Broccoli

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For vibrant flavor, we’re marinating shrimp with garlic, hot Calabrian chile, and tomato paste—then bringing it together in a pan with tender broccoli and ribbons of fettuccine.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Spicy Shrimp Pasta with Garlic & Broccoli
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Fettuccine Pasta
  • ½ lb Broccoli
  • 1½ tsps Calabrian Chile Paste
  • 2 cloves Garlic
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Tomato Paste
time-saving
tips & techniques
Prepare the ingredients & marinate the shrimp
1 Prepare the ingredients & marinate the shrimp

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; place in a medium bowl and season with salt and pepper. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the pasta
2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the broccoli
3 Cook the broccoli

In a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is lightly browned and the water is cooked off. 

Cook the shrimp
4 Cook the shrimp

Add the marinated shrimp to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the shrimp are slightly opaque. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

To the pan of cooked shrimp and broccoli, add the cooked pasta 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 pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the romano. Enjoy!

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered
Prepare the ingredients & marinate the shrimp
1 Prepare the ingredients & marinate the shrimp

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; place in a medium bowl and season with salt and pepper. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta
Cook the broccoli
3 Cook the broccoli

In a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is lightly browned and the water is cooked off. 

4 Cook the shrimp

Add the marinated shrimp to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the shrimp are slightly opaque. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the shrimp
Finish & serve your dish
5 Finish & serve your dish

To the pan of cooked shrimp and broccoli, add the cooked pasta 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 pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the romano. Enjoy!

Browse Steps
1 of 5