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Spicy Shrimp Bucatini

with Cabbage & Toasted Breadcrumbs

Customer Favorite
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re serving classic shrimp and pasta with a twist: sliced green cabbage blends into thick noodles and spicy tomato sauce for just a hint of contrasting texture.

fresh
ingredients
Spicy Shrimp Bucatini with Cabbage & Toasted Breadcrumbs
Title

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and deseed the lemon.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Toast the breadcrumbs:
3 Toast the breadcrumbs:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

4 Cook the cabbage:

While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the butter on medium-high until melted. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Cook the cabbage:
Cook the shrimp:
5 Cook the shrimp:

Add the tomato paste, the juice all 4 lemon wedges, 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, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

6 Finish the pasta & plate your dish:

To the pan of cooked shrimp and cabbage, add the cooked pasta and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the toasted breadcrumbs. Enjoy!

Finish the pasta & plate your dish: