Pancetta & Shrimp Pasta with Creamy Yellow Tomato, Spinach &  Caper Sauce
Craft

Pancetta & Shrimp Pasta

with Creamy Yellow Tomato, Spinach & Caper Sauce

45 MIN
$14.99/serving 4 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

INGREDIENT IN FOCUS
To create a bright, sunny sauce for our rich pancetta and shrimp, we're using whole yellow tomatoes—a variety prized for their gentle sweetness coupled with their minimal acidity, making them perfect for layering with bold flavors like the tangy capers and spicy Calabrian chile paste in this dish.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pancetta & Shrimp Pasta with Creamy Yellow Tomato, Spinach &  Caper Sauce
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 3 oz Diced Pancetta
  • ¾ lb Bucatini Pasta
  • 2 Small Baguettes
  • 1 14-Oz Can Whole Peeled Yellow Tomatoes
  • 5 oz Baby Spinach
  • 2 Bell Peppers
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 bunch Parsley
  • 1 Tbsp Calabrian Chile Paste
  • ½ cup Cream
  • 2 oz Garlic & Herb Spreadable Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Capers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the rib and seeds, then medium dice. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a large bowl; gently break apart with your hands. Halve the baguettes lengthwise. Roughly chop the parsley leaves and stems.

Cook the shrimp
2 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce
3 Make the sauce

Heat the pan of reserved fond on medium-high until hot. Add the pancetta, diced peppers, and diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened and the pancetta is cooked through. Add the crushed tomatoes (carefully, as the liquid may splatter), cream, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the pasta
4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 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 garlic bread
5 Make the garlic bread

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly spread the softened butter onto the baguettes, then top with the parmesan. Toast in the oven 8 to 10 minutes, or until the bread is lightly browned and crispy. Transfer to a cutting board.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pan of reserved fond, add the pancetta, diced peppers, and diced onion. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned.  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). Halve the garlic bread crosswise. Serve the finished pasta with the garlic bread. Garnish the pasta with the chopped parsley. 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
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the rib and seeds, then medium dice. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a large bowl; gently break apart with your hands. Halve the baguettes lengthwise. Roughly chop the parsley leaves and stems.

2 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the shrimp
Make the sauce
3 Make the sauce

Heat the pan of reserved fond on medium-high until hot. Add the pancetta, diced peppers, and diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened and the pancetta is cooked through. Add the crushed tomatoes (carefully, as the liquid may splatter), cream, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 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 garlic bread
5 Make the garlic bread

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly spread the softened butter onto the baguettes, then top with the parmesan. Toast in the oven 8 to 10 minutes, or until the bread is lightly browned and crispy. Transfer to a cutting board.

6 Finish the pasta & serve your dish

To the pan of reserved fond, add the pancetta, diced peppers, and diced onion. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned.  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). Halve the garlic bread crosswise. Serve the finished pasta with the garlic bread. Garnish the pasta with the chopped parsley. Enjoy!

Finish the pasta & serve your dish
Browse Steps
1 of 6