Calabrian Shrimp & Spaghetti Squash with Capers, Kale & Breadcrumbs

Calabrian Shrimp & Spaghetti Squash with Capers, Kale & Breadcrumbs

Rich, aromatic, and carb conscious!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 oz cheese
  • 8 lemon wedge
  • 1 spaghetti squash
  • oil
  • 2 tsp oil
  • salt
  • black pepper
  • 2 tbsp butter
  • 3 tsp capers
  • 1 shallot
  • 1.5 tsp calabrian chile paste
  • 1 bunch kale
  • 2 clove garlic
  • 2 oz bread crumbs
  • 1 tsp oregano
  • 10 oz shrimp
  • Step 1

    Step 1

    Garnish with the toasted breadcrumbs, remaining cheese, and the juice of the remaining lemon wedges.

  • 0.125 cup cheese
  • 6 lemon wedge
  • Step 2

    Serve the squash strands topped with the cooked shrimp and sauce and cooked kale.

    Step 3

    Stir in cheese.

  • 0.125 cup cheese
  • Step 4

    Using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins.

    Step 5

    Transfer the cooked squash to a large bowl to cool slightly.

    Step 6

    Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Place in oven.

    Step 7

    Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

  • 1 spaghetti squash
  • oil
  • salt
  • black pepper
  • Step 8

    Place an oven rack in the center of the oven; set temperature to 450°F.

    Step 9

    Turn off the heat; stir in the butter and the juice of 2 lemon wedges until the butter is melted and combined.

  • 2 tbsp butter
  • 2 lemon wedge
  • Step 10

    Cook, stirring frequently, 2 to 3 minutes, or until combined and the shrimp are opaque and cooked through.

    Step 11

    Add the diced shallot, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

  • 1 tbsp capers
  • 1 shallot
  • 1.5 tsp calabrian chile paste
  • Step 12

    Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque.

    Step 13

    In same pan, heat olive oil on medium-high.

  • 2 tsp oil
  • Step 14

    Transfer to a bowl; cover with foil to keep warm.

    Step 15

    Add 1/4 cup of water.

    Step 16

    Add the chopped kale; season with salt and pepper.

  • 1 bunch kale
  • Step 17

    Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

  • 2 clove garlic
  • Step 18

    In the same pan, heat a drizzle of olive oil on medium-high until hot.

  • oil
  • Step 19

    Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Wipe pan.

    Step 20

    Add the breadcrumbs and oregano; season with salt and pepper.

  • 0.25 cup bread crumbs
  • 1 tsp oregano
  • Step 21

    In a medium pan, heat a drizzle of olive oil on medium-high.

  • oil
  • Step 22

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper.

  • 10 oz shrimp
  • salt
  • black pepper
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