Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the garlic. Thinly slice the parsley leaves and stems. Quarter and deseed the lemon. Pat the shrimp dry with paper towels and season with salt.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
While the breadcrumbs toast, 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 ¾ cup of the pasta cooking water, drain thoroughly.
While the pasta cooks, in the pan used to toast the breadcrumbs, melt the butter on medium-high until hot. Add the cabbage and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the garlic and season with salt. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.
To the pan of cabbage, 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; season with salt. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through.
Add the cooked pasta, all but a big pinch of the parsley, the juice of 2 lemon wedges and ½ cup of the reserved pasta cooking water to the pan of cabbage and shrimp; season with salt. Cook, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt to taste. Divide between 2 dishes. Drizzle with olive oil; top with the toasted breadcrumbs and remaining parsley. Garnish with the remaining lemon wedges, if you’d like. Enjoy!
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the garlic. Thinly slice the parsley leaves and stems. Quarter and deseed the lemon. Pat the shrimp dry with paper towels and season with salt.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
While the breadcrumbs toast, 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 ¾ cup of the pasta cooking water, drain thoroughly.
While the pasta cooks, in the pan used to toast the breadcrumbs, melt the butter on medium-high until hot. Add the cabbage and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the garlic and season with salt. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.
To the pan of cabbage, 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; season with salt. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through.
Add the cooked pasta, all but a big pinch of the parsley, the juice of 2 lemon wedges and ½ cup of the reserved pasta cooking water to the pan of cabbage and shrimp; season with salt. Cook, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt to taste. Divide between 2 dishes. Drizzle with olive oil; top with the toasted breadcrumbs and remaining parsley. Garnish with the remaining lemon wedges, if you’d like. Enjoy!
Tips from Home Chefs