One-Pot Diavola Pasta Shrimp (Printable version)

Spicy pasta featuring chicken, shrimp, and a bold tomato sauce all cooked in one pot.

# 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 can 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 - 1/2–1 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 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes until translucent. Stir in garlic, red bell pepper, and optional chili, cooking an additional 2 minutes.
02 - Add the chicken pieces and sauté until lightly browned on all sides, about 3 to 4 minutes.
03 - Stir in tomato paste, smoked paprika, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes and chicken broth. Bring the mixture to a boil.
05 - Add dried pasta and a pinch of salt. Stir well, reduce heat to simmer, partially cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
06 - Stir in shrimp, cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp are pink and fully cooked. Adjust seasoning with salt and pepper as needed.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately garnished with fresh basil leaves and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, so youre eating dinner instead of scrubbing dishes.
  • The pasta absorbs all that spicy tomato broth while it cooks, which means every bite tastes like the best part of the sauce.
  • Its fancy enough to serve guests but forgiving enough for a weeknight when youre half paying attention.
  • You get surf and turf without the fuss or the price tag.
02 -
  • Stir the pasta every few minutes or it will stick to the bottom and burn, I learned this the hard way while answering a text.
  • Dont add the shrimp too early or theyll turn rubbery, wait until the pasta is almost done and theyll stay tender.
  • If the pot looks dry before the pasta is cooked, add a splash more broth or water and keep going.
03 -
  • Toast the tomato paste and spices for a full minute before adding the liquids, it makes everything taste deeper and less raw.
  • Use a wide shallow pot instead of a tall narrow one so the pasta has room to cook evenly without clumping.
  • Grate the Parmesan fresh right before serving, the pre-grated stuff doesnt melt the same way and the flavor falls flat.
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