Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Shrimp Pasta
with Garlic & Broccoli
25 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
For vibrant flavor, we’re coating shrimp with garlic, spicy crushed red pepper, and tomato paste—then bringing it together in a pan with tender broccoli florets and ribbons of fettuccine.
CLICK FOR RECIPE CARD
Dietary Information
600 Calories Or Less
-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
6 oz Banza Chickpea Rotini Pasta
-
2 cloves Garlic
-
½ lb Broccoli
-
2 Tbsps Mascarpone Cheese
-
¼ cup Grated Romano Cheese
-
2 Tbsps Tomato Paste
-
¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients & marinate the shrimp
Fill a medium pot 3/4 of the way up 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. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired); place in a medium bowl and season with salt and pepper. Add the chopped garlic, 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; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.
3
Cook the broccoli
Meanwhile, 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 and 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 marinated 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 opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish & 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 gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the romano. Enjoy!
1
Prepare the ingredients & marinate the shrimp
Fill a medium pot 3/4 of the way up 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. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired); place in a medium bowl and season with salt and pepper. Add the chopped garlic, 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; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.
3
Cook the broccoli
Meanwhile, 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 and 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 marinated 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 opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish & 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 gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the romano. Enjoy!
Tips from Home Chefs