One-Pot Diavola Pasta Shrimp (Printable)

Savory one-pot pasta featuring chicken, shrimp, and a spicy tomato sauce with aromatic herbs.

# What You'll Need:

→ Proteins

01 - 9 oz boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 7 oz frozen raw shrimp, peeled and deveined (thawed if possible)

→ Pasta

03 - 10.5 oz dried penne or rigatoni

→ Vegetables & Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 fresh red chili, thinly sliced (optional)

→ Sauce

08 - 14 oz canned crushed tomatoes
09 - 2 tbsp tomato paste
10 - 3 cups chicken broth
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp smoked paprika
14 - 1/2 to 1 tsp red pepper flakes (to taste)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp olive oil

→ To Finish

17 - 1/2 cup grated Parmesan cheese
18 - Fresh basil leaves, for garnish
19 - Lemon wedges, to serve

# Directions:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and sauté 2 to 3 minutes until translucent. Stir in garlic, red bell pepper, and optional chili; cook 2 more minutes.
03 - Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 3 to 4 minutes.
04 - Incorporate tomato paste, smoked paprika, oregano, basil, and red pepper flakes; cook 1 minute until fragrant.
05 - Pour in crushed tomatoes and chicken broth; bring mixture to a boil.
06 - Add pasta and a generous pinch of salt; stir well, reduce heat to a simmer, partially cover, and cook 10 minutes, stirring occasionally.
07 - Stir in shrimp and cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp are pink and opaque. Adjust seasoning with salt and pepper.
08 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil leaves and lemon wedges.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying dinner with the people you cook for.
  • The shrimp and chicken cook together just long enough to stay tender while the pasta soaks up every bit of that fiery, savory sauce.
  • It tastes like you've been cooking all day, even though you'll have it on the table in under 45 minutes.
02 -
  • The shrimp can go from perfectly cooked to rubbery in about two minutes, so watch them closely during those final moments; they're done the instant they turn pink, not when they're curled into tight little balls.
  • Don't add all the red pepper flakes at once if you're serving people with different spice tolerances; you can always add more, but you can't take it back out.
  • Stir the pasta frequently in those first 10 minutes of cooking; one-pot pasta has a tendency to stick at the bottom if you're not paying attention.
03 -
  • Buy shrimp that's already peeled and deveined if you can; it saves time, and frozen seafood is genuinely fresher than the stuff sitting on the counter at most fish counters.
  • Use good olive oil for the initial cooking; it's where the foundation of flavor lives, and decent oil makes a real difference in how the whole dish tastes.
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