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Spicy Shrimp Spaghetti

with Cabbage & Toasted Breadcrumbs

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Toast the breadcrumbs:
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.

Cook the pasta:
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.

Cook the cabbage:
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.

Add the tomato paste & shrimp:
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.

Finish the pasta & plate your dish:
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

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Toast the breadcrumbs:
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.

Cook the cabbage:
Add the tomato paste & shrimp:
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!

Finish the pasta & plate your dish: