Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and thinly slice the garlic. Quarter and deseed the lemons. Snap off and discard the woody ends of the asparagus; cut into 1-inch pieces on an angle. Trim off and discard the root end of the lettuce; separate the leaves. Pick the parsley leaves off the stems; discard the stems.
In a medium bowl, combine half the Parmesan cheese and the juice of 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the white bottoms of the scallions and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the asparagus and cook, stirring occasionally, 2 to 3 minutes, or until bright green. Add the shrimp; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until opaque and just cooked through. Turn off the heat.
Add the pasta to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta.
To the pan of vegetables and shrimp, add the cooked pasta, butter, mascarpone cheese, remaining Parmesan cheese, the juice of the remaining lemon wedges and half the pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Stir in the green tops of the scallions and half the parsley; season with salt and pepper to taste. Transfer to a serving dish.
In a large bowl, combine the lettuce and remaining parsley; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and thinly slice the garlic. Quarter and deseed the lemons. Snap off and discard the woody ends of the asparagus; cut into 1-inch pieces on an angle. Trim off and discard the root end of the lettuce; separate the leaves. Pick the parsley leaves off the stems; discard the stems.
In a medium bowl, combine half the Parmesan cheese and the juice of 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the white bottoms of the scallions and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the asparagus and cook, stirring occasionally, 2 to 3 minutes, or until bright green. Add the shrimp; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until opaque and just cooked through. Turn off the heat.
Add the pasta to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta.
To the pan of vegetables and shrimp, add the cooked pasta, butter, mascarpone cheese, remaining Parmesan cheese, the juice of the remaining lemon wedges and half the pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Stir in the green tops of the scallions and half the parsley; season with salt and pepper to taste. Transfer to a serving dish.
In a large bowl, combine the lettuce and remaining parsley; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!
Tips from Home Chefs