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Italian-Style Shrimp & Sweet Peppers

over Fregola Sarda Pasta

Mediterranean Diet
30-Minute Meal
  • Group Created with Sketch.
    20-30 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

You’ll serve sautéed shrimp and sweet peppers—livened up with verjus and capers—over fregola sarda, a toasty, pearl-shaped pasta.

Italian-Style Shrimp & Sweet Peppers over Fregola Sarda Pasta
  • 10 oz Shrimp
  • ⅔ cup Fregola Sarda Pasta
  • 2 Scallions
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 2 Tbsps Verjus Blanc
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes

Tips from Home Chefs

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!

Get This Recipe Delivered
Cook the pasta:
1 Cook the pasta:

Heat a small pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in half the vinegar and a drizzle of olive oil. Season with salt and pepper to taste. Cover to keep warm.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and the green tops.

Prepare the ingredients:
Start the shrimp:
3 Start the shrimp:

While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 1 to 2 minutes, or until slightly opaque.

4 Finish the shrimp:

To the pan, add the chopped garlic, sliced peppers, sliced white bottoms of the scallions, capers, 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 occasionally, 2 to 3 minutes, or until the peppers are slightly softened and the shrimp are opaque and cooked through. Add the verjus and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Drizzle with olive oil and season with salt and pepper to taste.

Finish the shrimp:
Serve your dish:
5 Serve your dish:

Serve the cooked pasta topped with the finished shrimp. Garnish with the almonds, sliced green tops of the scallions, and a drizzle of olive oil. Enjoy!