Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Shrimp & Bucatini Pasta
with Chard & Yellow Tomato Sauce
30 MIN
2 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories730 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs