We ship wine to the following states:
×
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.
Spicy Spaghetti & Shrimp Marinara
with Broccolini & Basil
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 705 Cals/serving
-
Seafood and pasta is a classic, elegant pairing that’s as gourmet as it is comforting. For tonight’s delicious take, we’re tossing spaghetti with juicy shrimp, a quick homemade marinara sauce and plenty of fresh basil. And for a simple, satisfying side, we’re preparing garlic-sautéed broccolini, a unique cross between common broccoli and Chinese broccoli (a pleasantly bitter leafy green).
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Cut off and discard the bottom inch of the broccolini stalks; cut any larger stalks in half lengthwise. Pick the basil leaves off the stems; discard the stems.
2
Make the sauce:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add ¼ of 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. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
3
Cook the broccolini:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccolini and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened and fragrant. Add ½ cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the broccolini has softened and the water has cooked off. Transfer to a serving dish; set aside in a warm place. Wipe out the pan.
4
Cook the spaghetti:
While the broccolini cooks, add the spaghetti to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the spaghetti cooking water, thoroughly drain the cooked spaghetti and return to the pot.
5
Brown the shrimp:
Thoroughly rinse the shrimp and pat dry with paper towels. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the shrimp in a single layer and season with salt and pepper. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat.
6
Finish & serve your dish:
Tear the basil. To the pot of cooked spaghetti, add the browned shrimp, sauce, butter, half the basil and half the reserved spaghetti cooking water. Cook, stirring vigorously, 2 to 3 minutes, or until well combined and the shrimp are cooked through. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the remaining basil. Serve with the cooked broccolini. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Cut off and discard the bottom inch of the broccolini stalks; cut any larger stalks in half lengthwise. Pick the basil leaves off the stems; discard the stems.
2
Make the sauce:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add ¼ of 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. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
3
Cook the broccolini:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccolini and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened and fragrant. Add ½ cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the broccolini has softened and the water has cooked off. Transfer to a serving dish; set aside in a warm place. Wipe out the pan.
4
Cook the spaghetti:
While the broccolini cooks, add the spaghetti to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the spaghetti cooking water, thoroughly drain the cooked spaghetti and return to the pot.
5
Brown the shrimp:
Thoroughly rinse the shrimp and pat dry with paper towels. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the shrimp in a single layer and season with salt and pepper. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat.
6
Finish & serve your dish:
Tear the basil. To the pot of cooked spaghetti, add the browned shrimp, sauce, butter, half the basil and half the reserved spaghetti cooking water. Cook, stirring vigorously, 2 to 3 minutes, or until well combined and the shrimp are cooked through. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the remaining basil. Serve with the cooked broccolini. Enjoy!
Tips from Home Chefs
About Blue Apron
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