Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Shrimp & Pesto Fettuccine

with Spinach

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 940 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Pesto, a rustic sauce of crushed herbs, olive oil, nuts, and cheese, is the pride of Liguria, a coastal region in northwestern Italy. There, basil grows abundantly, and pine trees hang precariously over seaside cliffs—the source of pine nuts for the iconic sauce. The region is also blessed with an embarrassment of riches when it comes to seafood. Which is why it’s only natural that tonight’s dish brings together satisfying shrimp, basil pesto, and fresh pasta. We’re also making garlic bread: topping baguettes with simple garlic butter and a layer of parmesan, then toasting them until golden and crispy.

fresh
ingredients
Shrimp & Pesto Fettuccine with Spinach
Title
  • 1⅛ lbs Shrimp
  • 2 Small Baguettes
  • 1¼ lbs Fresh Fettuccine Pasta
  • 6 oz Spinach
  • 2 cloves Garlic
  • 4 Tbsps Butter
  • ⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
  • ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the baguettes.

Make the garlic bread:
2 Make the garlic bread:

Line a sheet pan with aluminum foil. To make the garlic butter, in a large pan, heat half the butter and a drizzle of olive oil on medium-high until the butter has melted. Add half the garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Place the baguettes on the prepared sheet pan. Drizzle or brush the garlic butter onto the cut sides of the baguettes. Top with the cheese. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven; transfer to a cutting board. When cool enough to handle, halve crosswise. Transfer to a serving dish.

Cook the shrimp:
3 Cook the shrimp:

While the baguettes toast, pat the shrimp dry with paper towels; season with salt and pepper. Rinse and wipe out the pan used to make the garlic butter. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the shrimp cook, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked shrimp, spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat. Stir in the pesto. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Serve with the garlic bread on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the baguettes.

2 Make the garlic bread:

Line a sheet pan with aluminum foil. To make the garlic butter, in a large pan, heat half the butter and a drizzle of olive oil on medium-high until the butter has melted. Add half the garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Place the baguettes on the prepared sheet pan. Drizzle or brush the garlic butter onto the cut sides of the baguettes. Top with the cheese. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven; transfer to a cutting board. When cool enough to handle, halve crosswise. Transfer to a serving dish.

Make the garlic bread:
Cook the shrimp:
3 Cook the shrimp:

While the baguettes toast, pat the shrimp dry with paper towels; season with salt and pepper. Rinse and wipe out the pan used to make the garlic butter. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

4 Cook the pasta:

While the shrimp cook, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked shrimp, spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat. Stir in the pesto. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Serve with the garlic bread on the side. Enjoy!