Shrimp & Spaghetti Marinara with Spinach

Shrimp & Spaghetti Marinara

with Spinach

20 MIN
2 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.
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

In tonight’s classic, quick-cooking dish, we’re tossing plump shrimp and spaghetti in marinara sauce (tomato sauce seasoned with garlic and red pepper flakes). We’re brightening the sauce with a bit of verjus—the tart juice of young wine grapes—and rounding it out with a touch of butter. Spinach and parsley add verdant color and fresh flavor to the dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems.

Cook the spaghetti:
2 Cook the spaghetti:

Add the spaghetti to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the spaghetti cooking water, drain thoroughly and return to the pot.

Make the sauce:
3 Make the sauce:

While the spaghetti cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomatoes (be careful, as the liquid may splatter) 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 occasionally, 1 to 2 minutes, or until slightly thickened and saucy.

Cook the shrimp:
4 Cook the shrimp:

While the pasta continues to cook, pat the shrimp dry with paper towels. Season with salt and pepper. Add the seasoned shrimp to the pan of sauce and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish the spaghetti:
5 Finish the spaghetti:

To the pot of cooked spaghetti, add the cooked shrimp and sauce, spinach, butter, verjus, and half the reserved spaghetti cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated and the spinach has wilted. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in half the parsley. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished spaghetti between 2 dishes. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

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. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems.

2 Cook the spaghetti:

Add the spaghetti to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the spaghetti cooking water, drain thoroughly and return to the pot.

Make the sauce:
3 Make the sauce:

While the spaghetti cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomatoes (be careful, as the liquid may splatter) 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 occasionally, 1 to 2 minutes, or until slightly thickened and saucy.

4 Cook the shrimp:

While the pasta continues to cook, pat the shrimp dry with paper towels. Season with salt and pepper. Add the seasoned shrimp to the pan of sauce and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the shrimp:
Finish the spaghetti:
5 Finish the spaghetti:

To the pot of cooked spaghetti, add the cooked shrimp and sauce, spinach, butter, verjus, and half the reserved spaghetti cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated and the spinach has wilted. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in half the parsley. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished spaghetti between 2 dishes. Garnish with the remaining parsley. Enjoy!

Plate your dish:
Browse Steps
1 of 6