Shrimp & Squid Ink Spaghetti with Summer Vegetables & Mint

Shrimp & Squid Ink Spaghetti

with Summer Vegetables & Mint

30 MIN
2 Servings
Wellness at Blue Apron
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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.
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From the Test Kitchen

Chefs, tonight’s seafood dinner is quick, easy and incredibly gourmet all at once, thanks to the specialty ingredient at its heart. Infusing spaghetti with squid ink lends the noodles a subtly briny flavor­­—not to mention a deep, stunning color. We’re tossing our spaghetti with sautéed shrimp, fresh tomato and the slight crunch of sweet corn. With just a bit of butter and a drizzle of olive oil, this dish comes together in bright, summery harmony.

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  • Nutrition
    PER SERVING
  • Calories
    715 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and roughly chop the garlic. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob. Core and small dice the tomato. Pick the mint leaves off the stems; discard the stems.

Cook the spaghetti:

2 Cook the spaghetti:


Add the spaghetti to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Brown the shrimp:

3 Brown the shrimp:


While the spaghetti cooks, 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 in a single, even layer and cook 1 to 2 minutes per side, or until lightly browned. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Cook the vegetables:

4 Cook the vegetables:


While the spaghetti continues to cook, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic and corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato 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 frequently, 2 to 3 minutes, or until the tomato has softened. Add half the mint (finely chopping just before adding) and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.

Finish the spaghetti:

5 Finish the spaghetti:


Add the butter, cooked spaghetti, browned shrimp and half the reserved pasta cooking water to the pan of vegetables; season with salt and pepper. Cook, stirring vigorously to coat the spaghetti, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:

6 Plate your dish:


Divide the finished spaghetti between 2 dishes. Drizzle with olive oil and garnish with the remaining mint (finely chopping just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and roughly chop the garlic. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob. Core and small dice the tomato. Pick the mint leaves off the stems; discard the stems.

2 Cook the spaghetti:


Add the spaghetti to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Brown the shrimp:

3 Brown the shrimp:


While the spaghetti cooks, 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 in a single, even layer and cook 1 to 2 minutes per side, or until lightly browned. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

4 Cook the vegetables:


While the spaghetti continues to cook, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic and corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato 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 frequently, 2 to 3 minutes, or until the tomato has softened. Add half the mint (finely chopping just before adding) and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.

Cook the vegetables:

5 Finish the spaghetti:


Add the butter, cooked spaghetti, browned shrimp and half the reserved pasta cooking water to the pan of vegetables; season with salt and pepper. Cook, stirring vigorously to coat the spaghetti, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:


Divide the finished spaghetti between 2 dishes. Drizzle with olive oil and garnish with the remaining mint (finely chopping just before adding). Enjoy!

Plate your dish:

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