Save to Pinterest I threw this together on a Tuesday night when I had leftover shrimp in the freezer and zero energy for multiple pans. The smell of garlic and chili hitting hot olive oil snapped me right out of my work fog. What started as a lazy dinner became the kind of meal that makes you pause mid-bite and wonder why you ever bothered with takeout. My partner wandered into the kitchen halfway through and said it smelled like vacation, which felt about right.
The first time I made this, I served it to friends who claimed they didnt like spicy food. They went quiet for a solid minute, then one of them looked up and asked if I could text her the recipe before she left. I watched her go back for thirds. Now every time we have people over, someone asks if Im making that shrimp pasta, and I pretend its a big effort when really its just me dumping things into one pan and letting them do their thing.
Ingredients
- Boneless chicken breast or thighs: Thighs stay juicier and more forgiving if you get distracted, but breasts work fine if you dont overcook them.
- Frozen raw shrimp: Thaw them if you remember, but honestly Ive tossed them in frozen and just added two extra minutes to the simmer with no disaster.
- Penne or rigatoni: The ridges and tubes catch the sauce in a way that makes every forkful satisfying.
- Yellow onion: Adds sweetness that balances the heat, and it melts into the background so no one picks it out.
- Garlic: Three cloves is the minimum for me, but Ive gone up to five when I need the kitchen to smell like comfort.
- Red bell pepper: It softens into the sauce and adds a subtle sweetness that plays off the tomatoes.
- Fresh red chili: This is where you control the fire, slice it thin and leave the seeds in if you want to mean it.
- Crushed tomatoes: The backbone of the sauce, make sure theyre good quality because youll taste them.
- Tomato paste: Deepens everything and keeps the sauce from tasting watery or flat.
- Chicken broth: This is what the pasta cooks in, so use something youd actually want to sip.
- Dried oregano and basil: They bloom in the oil and make the whole pot smell like an Italian grandmas kitchen.
- Smoked paprika: Just half a teaspoon adds a warmth that feels like a secret ingredient.
- Red pepper flakes: Start with half a teaspoon and taste as you go, you can always add more heat but you cant take it back.
- Olive oil: Use enough to coat the bottom of the pan and get everything started without sticking.
- Parmesan cheese: Stir it in at the end and it melts into the sauce, adding salt and richness all at once.
- Fresh basil: A handful of torn leaves on top makes it look like you tried, even if you didnt.
- Lemon wedges: A squeeze right before eating wakes up all the flavors and cuts through the richness.
Instructions
- Get the aromatics going:
- Heat the olive oil over medium high until it shimmers, then add the onion and let it soften until you can see through the edges. Toss in the garlic, bell pepper, and chili, and stir until your kitchen smells so good you want to cancel your plans.
- Brown the chicken:
- Add the chicken pieces and let them sizzle without moving them too much, you want a little color on the outside. It doesnt need to be cooked through yet, just kissed by the heat.
- Build the flavor base:
- Stir in the tomato paste and all the dried spices, let them cook for a full minute so they toast and wake up. This step is what makes the sauce taste layered instead of flat.
- Add the liquids:
- Pour in the crushed tomatoes and chicken broth, then crank the heat until it starts to bubble. The smell at this point is what food memories are made of.
- Cook the pasta in the sauce:
- Dump in the dried pasta and a big pinch of salt, stir it all together, then lower the heat and cover it halfway. Stir every few minutes so nothing sticks to the bottom, and watch the pasta drink up all that spicy tomato broth.
- Add the shrimp:
- After ten minutes, nestle the shrimp into the pot and let everything cook uncovered until the pasta is tender and the shrimp turn pink and curl up. Taste the sauce and add more salt or pepper if it needs it.
- Finish and serve:
- Pull the pot off the heat and stir in the Parmesan, letting it melt into glossy strands. Scatter fresh basil on top and serve it with lemon wedges on the side, everyone squeezes their own.
Save to Pinterest One night I made this after a long week and sat on the floor with the pot between my knees, eating straight from the pan with a wooden spoon. No plates, no company, just me and the quiet satisfaction of something that tasted this good with this little effort. It reminded me that sometimes the best meals arent about impressing anyone, theyre about feeding yourself something that feels like care. I still think about that night every time I hear the pasta hit the broth.
How to Make It Your Own
If you dont eat shellfish, swap the shrimp for more chicken or even turkey, and itll still taste like a proper feast. I once left out the chili entirely for a friend who cant handle heat, and it was still rich and satisfying, just less of an adventure. You can toss in olives or capers at the end if you want that briny Mediterranean edge, or throw in a handful of spinach in the last two minutes if you want to feel virtuous. This recipe is more of a template than a rulebook, and it improves every time you make it your own way.
What to Serve It With
Honestly, this is a full meal in a bowl, but a simple green salad with lemon and olive oil makes it feel like a real dinner party. I like to pour a cold Pinot Grigio or Vermentino, something crisp that cools down the heat without fighting the flavors. If you have garlic bread or focaccia lying around, even better, though youll want to save room because this pasta is filling in the best way. Sometimes I just serve it with extra lemon wedges and call it done.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, and they reheat beautifully on the stovetop with a splash of broth to loosen everything up. The pasta keeps soaking up the sauce as it sits, so it gets even more flavorful the next day. I dont recommend freezing this because the shrimp and pasta can get mushy, but it never lasts long enough in my house for that to be an issue.
- Reheat gently on the stove instead of the microwave to keep the shrimp from turning rubbery.
- Add a drizzle of olive oil and a squeeze of lemon when you reheat to bring it back to life.
- If the sauce has thickened too much overnight, stir in a few tablespoons of broth or pasta water.
Save to Pinterest This is the kind of dinner that makes you feel capable and a little bit proud, even on the nights when everything else feels like too much. I hope it becomes one of those recipes you reach for without thinking, the one that turns a regular Tuesday into something worth remembering.
Recipe FAQs
- → Can I substitute chicken with another protein?
Yes, turkey can be used as a substitute for chicken to maintain a similar texture and flavor profile.
- → How spicy is the dish and can the heat be adjusted?
The heat comes from fresh chili and red pepper flakes but can be toned down by reducing or omitting these ingredients.
- → What pasta types work best for this one-pot dish?
Penne or rigatoni are ideal choices as they hold up well during simmering without getting mushy.
- → Can this dish be made seafood-only?
Yes, simply omit the chicken and use shrimp alone for a pescatarian option.
- → What can I serve alongside this dish?
A crisp white wine like Pinot Grigio pairs nicely and fresh lemon wedges add brightness at serving.
- → Should I peel and devein shrimp before cooking?
Peeling and deveining shrimp ensures a clean texture and better integration with the sauce.