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Shrimp & Fresh Fusilli Pasta

with Spinach & Basil

Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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 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: