Shrimp & Fresh Fusilli Pasta with Spinach & Basil

Shrimp & Fresh Fusilli Pasta

with Spinach & Basil

30 MIN
4 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

Fresh fusilli, a corkscrew-shaped pasta, is the perfect match for tomato sauce and spinach—cooked quickly to retain its fresh flavor and texture. We’re stirring sautéed shrimp, butter, and quark (a tangy, creamy cheese) into the sauce for hearty, satisfying results. A garnish of fresh basil, torn just before adding, rounds out the dish on an herbaceous note.

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

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic.

Cook the shrimp:
2 Cook the shrimp:

Rinse the shrimp and pat dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

Make the sauce:
3 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste 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, 1 to 2 minutes, or until dark red and fragrant. Add the tomato sauce and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water; cook 3 to 4 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta:
5 Finish the pasta:

Pick the basil leaves off the stems; discard the stems. To the pot of cooked pasta, add the sauce, cooked shrimp, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add the quark cheese and half the basil (tearing the leaves just before adding). Stir to thoroughly combine; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished pasta among 4 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic.

2 Cook the shrimp:

Rinse the shrimp and pat dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

Cook the shrimp:
Make the sauce:
3 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste 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, 1 to 2 minutes, or until dark red and fragrant. Add the tomato sauce and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat; season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water; cook 3 to 4 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta:
5 Finish the pasta:

Pick the basil leaves off the stems; discard the stems. To the pot of cooked pasta, add the sauce, cooked shrimp, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add the quark cheese and half the basil (tearing the leaves just before adding). Stir to thoroughly combine; season with salt and pepper to taste.

6 Serve your dish:

Divide the finished pasta among 4 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Serve your dish:
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