Shrimp & Cuttlefish Ink Pasta with Pancetta, Spinach & Yellow Tomato Sauce
Craft

Shrimp & Cuttlefish Ink Pasta

with Pancetta, Spinach & Yellow Tomato Sauce

40 MIN
+$6.00/serving 4 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Our new cuttlefish ink spaccatelli is made with the ink of these squid-like creatures, which gives the scroll-shaped pasta its beautiful slate coloring, velvety notes, and mellow briny flavor. It's perfectly paired with plump shrimp and our bright yellow tomato sauce, plus bites of savory pancetta for a bit of richness.
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Shrimp & Cuttlefish Ink Pasta with Pancetta, Spinach & Yellow Tomato Sauce
Title
  • 3 oz Diced Pancetta
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ¾ lb Cuttlefish Ink Spaccatelli Pasta
  • 2 cloves Garlic
  • 1 14-Oz Can Whole Peeled Yellow Tomatoes
  • 5 oz Baby Spinach
  • 1 Red Onion
  • 1 Lemon
  • 2 Delicata Squash
  • ½ cup Grated Parmesan Cheese
  • 2 Tbsps Capers
  • ¼ cup Roasted Pistachios
  • 2 Tbsps Mascarpone Cheese
  • 1½ tsps Calabrian Chile Paste
  • 3 Tbsps Golden Raisins
  • 1 bunch Parsley
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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 ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Quarter and deseed the lemon. In a large bowl, combine the raisins, the juice of 2 lemon wedges, and 2 tablespoons of olive oil.

Roast & finish the squash
2 Roast & finish the squash

Transfer the squash pieces and onion wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of lemon dressing; toss to coat. Taste, then season with salt and pepper if desired.

Cook the pasta
3 Cook the pasta

Meanwhile, 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 shrimp & pancetta
4 Cook the shrimp & pancetta

Meanwhile, 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 and pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through and the pancetta is lightly browned and cooked through. Transfer to a plate. Wipe out the pan.

Make the sauce
5 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

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

To the pot of cooked pasta, add the spinach, sauce, cooked shrimp and pancetta, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the mascarpone and half the parmesan until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the finished squash on the side. Garnish the pasta with half the chopped parsley. Garnish the squash with the chopped pistachios, remaining chopped parsley, and remaining parmesan. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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 ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Quarter and deseed the lemon. In a large bowl, combine the raisins, the juice of 2 lemon wedges, and 2 tablespoons of olive oil.

2 Roast & finish the squash

Transfer the squash pieces and onion wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of lemon dressing; toss to coat. Taste, then season with salt and pepper if desired.

Roast & finish the squash
Cook the pasta
3 Cook the pasta

Meanwhile, 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.

4 Cook the shrimp & pancetta

Meanwhile, 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 and pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through and the pancetta is lightly browned and cooked through. Transfer to a plate. Wipe out the pan.

Cook the shrimp & pancetta
Make the sauce
5 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the spinach, sauce, cooked shrimp and pancetta, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the mascarpone and half the parmesan until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the finished squash on the side. Garnish the pasta with half the chopped parsley. Garnish the squash with the chopped pistachios, remaining chopped parsley, and remaining parmesan. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

Finish the pasta & serve your dish
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