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 Spaghetti
with Cabbage & Toasted Breadcrumbs
20 MIN
2 Servings
From the Test Kitchen
Classic spaghetti in tomato sauce gets a few easy and incredibly tasty upgrades in this recipe. We’re adding sautéed cabbage and a splash of lemon juice to our sauce, which lightly coats the spaghetti and crisp, quick-cooking shrimp. And we’re garnishing it all with parsley and crunchy, pan-toasted breadcrumbs. The secret to this dish’s refreshing flavor is in the seasoning: we’re using only salt and a pinch of hot red pepper flakes. This way, the brightness of the tomato and lemon shine through with every bite.
Get Cooking-
NutritionPER SERVING
-
Calories610 Cals (est.)
fresh
ingredients
Title
-
10 oz Shrimp
- 5 oz Spaghetti
-
6 oz Green Cabbage
-
3 cloves Garlic
- 1 Lemon
- 1 bunch Parsley
- 2 Tbsps Tomato Paste
- 1 Tbsp Butter
- ¼ cup Panko Breadcrumbs
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
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.
2
Toast the breadcrumbs:
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.
3
Cook the pasta:
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.
4
Cook the cabbage:
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.
5
Add the tomato paste & shrimp:
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.
6
Finish the pasta & plate your dish:
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!
1
Prepare the ingredients:
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.
2
Toast the breadcrumbs:
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.
3
Cook the pasta:
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.
4
Cook the cabbage:
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.
5
Add the tomato paste & shrimp:
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.
6
Finish the pasta & plate your dish:
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