Shrimp & Squid Ink Spaghetti with Sugar Snap Peas

Shrimp & Squid Ink Spaghetti

with Sugar Snap Peas

30 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

This dish features fresh squid ink-infused spaghetti, a gourmet variety known for its gorgeous color and delicate seafood flavor. Lemon juice, garlic, and red pepper flakes punch up the flavors of our spaghetti and sautéed shrimp—mixed, for a seasonal twist, with sugar snap peas. To highlight their freshness, we're blanching and shocking the peas: boiling them briefly before immersing them in ice water, which enhances their green hue and crunchy texture.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    560 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. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Peel and roughly chop the garlic. Quarter and deseed the lemon.

Blanch & shock the snap peas:
2 Blanch & shock the snap peas:

Fill a medium bowl with ice water and set aside. Add the snap peas to the pot of boiling water and cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked snap peas directly to the bowl of ice water. Let the snap peas stand until cool. Drain thoroughly and pat dry with paper towels.

Start the shrimp:
3 Start the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot, Add the seasoned shrimp and cook, stirring occasionally, 1 to 3 minutes, or until slightly opaque.

Add the aromatics:
4 Add the aromatics:

To the pan, add the garlic 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 constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of 2 lemon wedges and cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the spaghetti:
5 Cook the spaghetti:

While the shrimp and aromatics cook, add the spaghetti to the pot of boiling water used to cook the snap peas. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the spaghetti cooking water, drain thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of cooked shrimp and aromatics, add the cooked spaghetti, shocked snap peas, up to half the butter (you will have extra butter), the juice of the remaining lemon wedges, and half the reserved spaghetti cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is thoroughly coated. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in the fromage blanc; season with salt and pepper to taste. Divide the finished spaghetti between 2 dishes. 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. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Peel and roughly chop the garlic. Quarter and deseed the lemon.

2 Blanch & shock the snap peas:

Fill a medium bowl with ice water and set aside. Add the snap peas to the pot of boiling water and cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked snap peas directly to the bowl of ice water. Let the snap peas stand until cool. Drain thoroughly and pat dry with paper towels.

Start the shrimp:
3 Start the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot, Add the seasoned shrimp and cook, stirring occasionally, 1 to 3 minutes, or until slightly opaque.

4 Add the aromatics:

To the pan, add the garlic 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 constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of 2 lemon wedges and cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Add the aromatics:
Cook the spaghetti:
5 Cook the spaghetti:

While the shrimp and aromatics cook, add the spaghetti to the pot of boiling water used to cook the snap peas. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the spaghetti cooking water, drain thoroughly.

6 Finish & plate your dish:

To the pan of cooked shrimp and aromatics, add the cooked spaghetti, shocked snap peas, up to half the butter (you will have extra butter), the juice of the remaining lemon wedges, and half the reserved spaghetti cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is thoroughly coated. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in the fromage blanc; season with salt and pepper to taste. Divide the finished spaghetti between 2 dishes. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6