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Shrimp Fra Diavolo

with Lumaca Rigata Pasta

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Here, the beloved Italian-American dish gets its “devilish” heat from Calabrian chile paste, mixed into the sweet tomato sauce that coats shrimp and pasta.

fresh
ingredients
Shrimp Fra Diavolo with Lumaca Rigata Pasta
Title
  • 10 oz Shrimp
  • 6 oz Lumaca Rigata Pasta
  • 2 cloves Garlic
  • ½ lb Green Cabbage
  • 1 8-Ounce Can Tomato Sauce
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Verjus Blanc

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop the garlic.

2 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp; cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Cook the shrimp:
Cook the cabbage:
3 Cook the cabbage:

Add the sliced cabbage to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the verjus and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the cabbage has softened and the water has cooked off. Transfer to the plate of cooked shrimp. Wipe out the pan.

4 Cook the pasta:

While the cabbage cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 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:
Cook the sauce:
5 Cook the sauce:

While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce, 1/3 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until thickened. Season with salt and pepper to taste.

6 Finish the pasta & serve your dish:

Add the cooked pasta, cooked shrimp and cabbage, and half the reserved pasta cooking water to the pan. Cook on, 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; stir in the crème fraîche until thoroughly combined. Season with salt and pepper to taste. Top the finished pasta with the almonds and a drizzle of olive oil. Enjoy!

Finish the pasta & serve your dish: