Shrimp & Bucatini Pasta with Chard & Yellow Tomato Sauce

Shrimp & Bucatini Pasta

with Chard & Yellow Tomato Sauce

30 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

In this quick-cooking dish, bucatini and shrimp are tossed together in a sweet, tangy sauce made from yellow tomatoes—a sunny variety with mellow flavor. Earthy chard (yours may have red, yellow, green, or white stems) balances the sauce’s sweetness, accented by briny capers and crushed red pepper.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate. 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 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.

Start the sauce:
3 Start the sauce:

While the pasta cooks, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions, chard stems, 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 frequently, 1 to 2 minutes, or until softened and fragrant. Add the verjus (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off.

Finish the sauce:
4 Finish the sauce:

Add the tomatoes and capers to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce has thickened.

Add the shrimp:
5 Add the shrimp:

While the sauce cooks, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and chard leaves to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted and the shrimp are cooked through.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of cooked shrimp and sauce. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate. 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 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:
Start the sauce:
3 Start the sauce:

While the pasta cooks, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions, chard stems, 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 frequently, 1 to 2 minutes, or until softened and fragrant. Add the verjus (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off.

4 Finish the sauce:

Add the tomatoes and capers to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce has thickened.

Finish the sauce:
Add the shrimp:
5 Add the shrimp:

While the sauce cooks, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and chard leaves to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted and the shrimp are cooked through.

6 Finish & plate your dish:

Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of cooked shrimp and sauce. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish:
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