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Spaghetti & Shrimp Marinara

with Broccolini & Garlic Bread

Spaghetti & Shrimp Marinara with Broccolini & Garlic Bread
Cook Time
30-40mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 705 calories

When a comfort food craving strikes, few things hit the spot quite like a pasta in red sauce, an Italian-American classic. Tonight, we’re tossing ours with sautéed shrimp, turning it into a truly satisfying meal. It’s accompanied by a side of tender broccolini and a must-have: garlic bread. To ensure each slice soaks up plenty of flavor from our garlic-herb butter while staying moist, we’re slicing only partially through our baguette—making it look a bit like an accordion—then spooning the mixture into each nook. (Feel free to spoon any extra over the top before toasting it in the oven!)

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Finely chop the parsley leaves and stems. Keeping the bottom intact, cut the baguette crosswise into ¾-inch-thick pieces. Cut off and discard the bottom inch of the broccolini; halve any larger stalks lengthwise. Pick the basil leaves off the stems; discard the stems.

Make the sauce:
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.

Make the garlic bread:
3 Make the garlic bread:

In the same pan, heat the butter on medium-high until melted. Add ¾ of the remaining garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl; stir in half the parsley and half the cheese. Wipe out the pan. Place the baguette on a foil-lined sheet pan. Evenly spoon the garlic butter between the baguette slices. Toast in the oven 10 to 12 minutes, or until golden brown. Transfer to a serving dish.

Cook the broccolini:
4 Cook the broccolini:

While the garlic bread toasts, 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 ¾ cup of water; cook, stirring occasionally, 12 to 14 minutes, or until the broccolini has softened and the water has cooked off. Transfer to a serving dish; set aside in a warm place.

Cook the spaghetti & start the shrimp:
5 Cook the spaghetti & start the shrimp:

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 cooking water, thoroughly drain the spaghetti. Wipe out the pot. Thoroughly rinse the shrimp and pat dry with paper towels. In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the shrimp and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

Finish & serve your dish:
6 Finish & serve your dish:

Tear the basil. To the pot, add the cooked pasta, sauce, remaining parsley, half the basil, and half the reserved 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 cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the remaining cheese and basil. Serve with the cooked broccolini and garlic bread. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Finely chop the parsley leaves and stems. Keeping the bottom intact, cut the baguette crosswise into ¾-inch-thick pieces. Cut off and discard the bottom inch of the broccolini; halve any larger stalks 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.

Make the sauce:
Make the garlic bread:
3 Make the garlic bread:

In the same pan, heat the butter on medium-high until melted. Add ¾ of the remaining garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl; stir in half the parsley and half the cheese. Wipe out the pan. Place the baguette on a foil-lined sheet pan. Evenly spoon the garlic butter between the baguette slices. Toast in the oven 10 to 12 minutes, or until golden brown. Transfer to a serving dish.

4 Cook the broccolini:

While the garlic bread toasts, 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 ¾ cup of water; cook, stirring occasionally, 12 to 14 minutes, or until the broccolini has softened and the water has cooked off. Transfer to a serving dish; set aside in a warm place.

Cook the broccolini:
5 Cook the spaghetti & start the shrimp:

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 cooking water, thoroughly drain the spaghetti. Wipe out the pot. Thoroughly rinse the shrimp and pat dry with paper towels. In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the shrimp and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

6 Finish & serve your dish:

Tear the basil. To the pot, add the cooked pasta, sauce, remaining parsley, half the basil, and half the reserved 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 cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the remaining cheese and basil. Serve with the cooked broccolini and garlic bread. Enjoy!

Finish & serve your dish: