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.
Zesty Shrimp & Fettuccine
with Calabrian Chile & Sweet Peppers
20 MIN
2
Servings
From the Test Kitchen
Here, plump shrimp, crisp sweet peppers, and tender ribbons of fettuccine are tossed in a rich cream sauce. The dish gets thrilling heat from Calabrian chile paste, a specialty product made of fragrant red chiles from Calabria, a region in southern Italy.
Get Cooking-
NutritionPER SERVING
-
Calories710 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 Shrimp
- ½ lb Fettuccine Pasta
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 2 Scallions
- ¼ cup Cream
- 1 Tbsp Verjus Blanc
-
1½ tsps Calabrian Chile Paste
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers, chopped garlic, and sliced white bottoms of the scallions.
2
Cook the peppers:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared pepper mixture to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the reserved bowl. Cover with aluminum foil to keep warm. Wipe out the pan.
3
Cook the pasta:
While the peppers cook, 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). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the shrimp & make the sauce:
While the pasta cooks, pat the shrimp dry with paper towels. If desired, remove and discard the tails of the shrimp before cooking. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated and fragrant. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked peppers, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat; season with salt and pepper to taste. Serve the finished pasta garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers, chopped garlic, and sliced white bottoms of the scallions.
2
Cook the peppers:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared pepper mixture to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the reserved bowl. Cover with aluminum foil to keep warm. Wipe out the pan.
3
Cook the pasta:
While the peppers cook, 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). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the shrimp & make the sauce:
While the pasta cooks, pat the shrimp dry with paper towels. If desired, remove and discard the tails of the shrimp before cooking. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated and fragrant. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked peppers, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat; season with salt and pepper to taste. Serve the finished pasta garnished with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered