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Spicy Shrimp Pasta

with Garlic & Broccoli

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For vibrant flavor, we’re coating shrimp with garlic, fiery Calabrian chile, and tomato paste—then bringing it together in a pan with tender broccoli florets and fettuccine.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. If necessary, peel 2 cloves of garlic; roughly chop. Pat the shrimp dry with paper towels; place in a medium bowl and season with salt and pepper. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to coat.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the broccoli:
3 Cook the broccoli:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1/4 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer. Reduce the heat to medium-high. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the broccoli is lightly browned and the water has cooked off. 

Cook the shrimp:
4 Cook the shrimp:

Add the prepared shrimp to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and broccoli. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone cheese. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the pecorino cheese. Enjoy!

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. If necessary, peel 2 cloves of garlic; roughly chop. Pat the shrimp dry with paper towels; place in a medium bowl and season with salt and pepper. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to coat.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the broccoli:
3 Cook the broccoli:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1/4 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer. Reduce the heat to medium-high. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the broccoli is lightly browned and the water has cooked off. 

4 Cook the shrimp:

Add the prepared shrimp to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the shrimp:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and broccoli. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone cheese. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the pecorino cheese. Enjoy!