Craft

Shrimp & Cuttlefish Ink Pasta

with Pancetta, Spinach & Yellow Tomato Sauce

40 MIN

+$6.00/serving 4 Servings

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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!