Nettle Pasta with Shrimp & Roasted Cauliflower

Nettle Pasta

with Shrimp & Roasted Cauliflower

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.
15 Minute Meals
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

From the Test Kitchen

A spring and summertime favorite in the Emilia-Romagna region of Italy, this long-cut green pasta made with stinging nettles is also called strettine. To remove their sting, the nettles must be boiled briefly before they’re pureed and incorporated into the pasta dough. With a flavor similar to spinach, nettle leaves are packed with a high concentration of beneficial nutrients like vitamins A, C, and K that hardy green vegetables are known for.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Nettle Pasta with Shrimp & Roasted Cauliflower
Title
  • 3 cloves Garlic
  • 1 bunch Mint
  • 1 Red Onion
  • ½ head Cauliflower
  • ⅛ tsp Red Pepper Flakes
  • 1 cup Chicken Broth
  • 8 oz Shrimp
  • 8 oz Fresh Nettle Linguine
  • 1 Tbsp Butter
  • 1 Lemon
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Preheat the oven to 475°F. Peel and mince the garlic. Pick the mint leaves off their stems. Peel the onion and cut it in half through the root end, then cut it into wedges. Separate the layers of the wedges to make onion petals. Cut out the core of the cauliflower and cut the rest into florets.
Roast the cauliflower:
2 Roast the cauliflower:
Place the cauliflower florets on a lightly oiled baking sheet. Drizzle it with a little olive oil and season with salt and pepper. Roast the cauliflower in the oven 12 to 15 minutes or until brown and tender.
Make the sauce:
3 Make the sauce:
While the cauliflower roasts, in a large pan, heat some olive oil on medium until hot. Add the onion petals and season with salt and pepper. Cook 4 to 6 minutes, or until the onion is translucent, stirring occasionally. Add the garlic and chili flakes. Cook about 1 minute, or until fragrant, stirring. Increase the heat to high, then add the chicken broth. Allow the liquid to come to a simmer. Cook 2 to 3 minutes, or until it reduces slightly in volume. Add the shrimp and cook 1 to 2 minutes, stirring until they just start to turn pink.
Boil the pasta:
4 Boil the pasta:
While the shrimp cooks, add the pasta to the boiling water. Cook 2 to 4 minutes, or until just before it’s al dente. Reserve about ¼ cup of the cooking water and drain.
Add the pasta:
5 Add the pasta:
Add the pasta, cooking water, and butter to the pan with the shrimp and sauce. Stir to coat the pasta in the sauce. Remove from the heat. Add the roasted cauliflower, the juice of half the lemon, and most of the mint (reserve some for garnish).
Plate your dish:
6 Plate your dish:
Divide the pasta between 2 plates. Garnish with the remaining mint. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Preheat the oven to 475°F. Peel and mince the garlic. Pick the mint leaves off their stems. Peel the onion and cut it in half through the root end, then cut it into wedges. Separate the layers of the wedges to make onion petals. Cut out the core of the cauliflower and cut the rest into florets.
2 Roast the cauliflower:
Place the cauliflower florets on a lightly oiled baking sheet. Drizzle it with a little olive oil and season with salt and pepper. Roast the cauliflower in the oven 12 to 15 minutes or until brown and tender.
Roast the cauliflower:
Make the sauce:
3 Make the sauce:
While the cauliflower roasts, in a large pan, heat some olive oil on medium until hot. Add the onion petals and season with salt and pepper. Cook 4 to 6 minutes, or until the onion is translucent, stirring occasionally. Add the garlic and chili flakes. Cook about 1 minute, or until fragrant, stirring. Increase the heat to high, then add the chicken broth. Allow the liquid to come to a simmer. Cook 2 to 3 minutes, or until it reduces slightly in volume. Add the shrimp and cook 1 to 2 minutes, stirring until they just start to turn pink.
4 Boil the pasta:
While the shrimp cooks, add the pasta to the boiling water. Cook 2 to 4 minutes, or until just before it’s al dente. Reserve about ¼ cup of the cooking water and drain.
Boil the pasta:
Add the pasta:
5 Add the pasta:
Add the pasta, cooking water, and butter to the pan with the shrimp and sauce. Stir to coat the pasta in the sauce. Remove from the heat. Add the roasted cauliflower, the juice of half the lemon, and most of the mint (reserve some for garnish).
6 Plate your dish:
Divide the pasta between 2 plates. Garnish with the remaining mint. Enjoy!
Plate your dish:
Browse Steps
1 of 6