Spicy Spaghetti & Shrimp Marinara with Broccolini & Basil

Spicy Spaghetti & Shrimp Marinara

with Broccolini & Basil

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    705 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 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.

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.

Cook the broccolini:
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.

Cook the spaghetti:
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.

Brown the shrimp:
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.

Finish & serve your dish:
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

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.

Make the sauce:
Cook the broccolini:
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.

Cook the spaghetti:
Brown the shrimp:
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!

Finish & serve your dish:
Browse Steps
1 of 6