One-Pot Diavola Pasta Shrimp

I stumbled into this recipe on a Tuesday night when the fridge was a chaotic mix of leftover chicken and a bag of forgotten shrimp. The idea of using one pot felt like a small rebellion against the pile of dishes already waiting by the sink. As the tomatoes bubbled and the smell of garlic and chili filled the kitchen, I realized I was onto something that tasted far more intentional than its origins suggested. My partner wandered in, drawn by the heat and color, and we ended up eating straight from the pot with forks and zero ceremony. It became our go-to for nights when we crave something bold without the production.

The first time I made this for friends, I panicked halfway through because the pasta looked too dry, so I splashed in extra broth and crossed my fingers. It turned out silky and perfect, clinging to the penne in a way that made everyone go quiet for the first few bites. One friend, who usually picks out vegetables, ate every piece of bell pepper without complaint. We finished the pot, mopped up the sauce with bread, and someone declared it better than the Italian place down the street. I didnt argue.

Ingredients

• Boneless, skinless chicken breast or thighs: Thighs stay juicier and more forgiving if you overcook slightly, but breasts work fine if you watch the time and dont walk away mid-sear.
• Frozen raw shrimp: Thaw them under cold running water for five minutes if you forgot to plan ahead, they cook fast and turn sweet and tender in the spicy broth.
• Dried penne or rigatoni: The ridges and tubes catch the sauce in a way that makes every bite satisfying, and they hold up to the longer simmer without turning to mush.
• Yellow onion: The backbone of the flavor, it softens into sweetness and balances the heat from the chili and pepper flakes.
• Garlic: Minced fine so it melts into the oil and perfumes everything, three cloves is the minimum for the kind of punch this dish deserves.
• Red bell pepper: Adds color and a slight sweetness that plays well against the acidity of the tomatoes and the bite of the spices.
• Fresh red chili: Optional but worth it if you want visible flecks of heat and a fruity undertone that dried flakes cant quite replicate.
• Crushed tomatoes: The foundation of the sauce, they break down into a rich, clingy base that coats the pasta and proteins without feeling watery.
• Tomato paste: Two tablespoons might seem small, but it deepens the color and adds a concentrated umami that makes the whole pot taste more complex.
• Chicken broth: This is where the pasta cooks, so use good stock if you have it, the flavor gets absorbed directly into every piece.
• Dried oregano and basil: Classic Italian herbs that bring warmth and a slight earthiness, they bloom in the oil and marry with the tomatoes.
• Smoked paprika: A half teaspoon is enough to add a whisper of smoke and depth without overpowering the bright tomato and chili heat.
• Red pepper flakes: Start with half a teaspoon and taste as you go, you can always add more but you cant take it back once the pot is fiery.
• Olive oil: Use a decent one for sauteing, it carries the aromatics and coats the chicken so it browns instead of steaming.
• Parmesan cheese: Stir it in at the end for a salty, nutty finish that thickens the sauce just enough to cling to your fork.
• Fresh basil leaves: Torn over the top right before serving, they add a pop of green and a sweet, peppery aroma that cuts through the richness.
• Lemon wedges: A squeeze of juice brightens the whole dish and lifts the flavors, especially if youve gone heavy on the heat.

Instructions

Start with the aromatics:

Heat the olive oil over medium-high until it shimmers, then add the onion and let it soften and turn translucent, stirring occasionally so it doesnt catch. Toss in the garlic, bell pepper, and chili, and cook until the kitchen smells sweet and sharp, about two minutes.

Brown the chicken:

Add the chicken pieces in a single layer if you can, and let them sear without moving them too much so they develop some color and flavor. Theyll finish cooking later, so dont worry if theyre still a bit pink in the center.

Build the base:

Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes, and cook for a minute until the paste darkens and the spices bloom. This step is quick but crucial, it toasts the flavors and keeps them from tasting raw.

Add the liquids:

Pour in the crushed tomatoes and chicken broth, and bring everything to a rolling boil. The broth will reduce as the pasta cooks, so dont be alarmed if it looks soupy at first.

Cook the pasta:

Add the penne and a generous pinch of salt, stir well to make sure nothing sticks to the bottom, then reduce the heat to a simmer and cover partially. Stir every few minutes to keep the pasta from clumping, and let it cook for about ten minutes until its almost tender.

Finish with the shrimp:

Nestle the shrimp into the pot, stir gently, and cook uncovered for another five to seven minutes until the shrimp are pink and opaque and the pasta is al dente. Taste and adjust the salt and pepper now, while everything is still hot and the flavors are wide awake.

Stir in the cheese:

Remove the pot from the heat and fold in the grated Parmesan, letting it melt into the sauce and thicken it slightly. The residual heat will do the work, so no need to return it to the burner.

Serve hot:

Spoon the pasta into bowls, scatter fresh basil on top, and set out lemon wedges so everyone can add a squeeze if they want. Eat it while its steaming and the cheese is still creamy.

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There was a night last winter when we made this after a long, cold walk, and the heat from the chili and the steam rising from the pot felt like the best kind of welcome home. We ate it curled up on the couch with blankets and terrible TV, and the spice made our noses run a little, which somehow made it even better. It stopped being just dinner and became a small ritual, the kind of meal that marks the end of a hard day and the start of something warmer. I keep coming back to it not just for the flavor, but for the way it fills the kitchen and the way it makes people linger at the table a little longer.

How to Adjust the Heat Level

If youre nervous about spice, start with just a pinch of red pepper flakes and skip the fresh chili altogether, you can always pass extra flakes at the table for the brave ones. For a milder version that still has character, lean into the smoked paprika and oregano, they bring warmth without the burn. On the other hand, if you want to push it further, add a second chili or a spoonful of chili oil at the end, and watch your guests reach for water with watery eyes and big smiles. The beauty of this dish is that it bends to your mood and your tolerance, so dont be afraid to play with the fire until it feels right.

Swaps and Substitutions

You can swap the chicken for turkey, or leave it out entirely if you want a pescatarian version that lets the shrimp shine on its own. If shrimp isnt your thing or its out of budget, try scallops or even firm white fish cut into chunks, theyll soak up the sauce just as well. For a vegetarian take, skip the proteins and double up on vegetables like zucchini, cherry tomatoes, or spinach, and use vegetable broth instead of chicken. The pasta shape is flexible too, fusilli or farfalle work beautifully if thats whats in your pantry, just keep an eye on the cooking time since different shapes absorb liquid at different rates. I once used gluten-free penne for a friend and it held up fine, though I added an extra quarter cup of broth to keep things from drying out.

Storing and Reheating Leftovers

This keeps well in the fridge for up to three days, though the pasta will continue to absorb the sauce as it sits, so it might look a bit drier when you pull it out. Reheat gently on the stovetop with a splash of broth or water to loosen it back up, stirring frequently so the shrimp dont overcook and turn tough. You can also microwave individual portions, covered, in one-minute bursts with a drizzle of olive oil to keep it from drying out. I dont recommend freezing this because the shrimp and pasta both suffer in texture, but if you must, freeze it in an airtight container and eat it within a month, then reheat slowly and be prepared for it to taste a little less vibrant.

• Store in a sealed container and refrigerate within two hours of cooking to keep everything safe and fresh.
• If you know youll have leftovers, consider cooking the shrimp separately and adding them only to the portions you plan to eat right away.
• A squeeze of fresh lemon and a handful of torn basil over reheated pasta can bring back some of the brightness that fades in the fridge.

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This dish has a way of turning a regular weeknight into something that feels a little special, even when youre tired and the kitchen is a mess. It fills the house with warmth and color, and it always tastes better than the effort it takes to make it.

Recipe FAQs

→ Can I adjust the spiciness level?

Yes, reduce or omit the chili and red pepper flakes for a milder taste.

→ What pasta types work best here?

Penne or rigatoni hold the sauce well and cook evenly in this dish.

→ Can I substitute the chicken with another protein?

Turkey works well as a substitute, or omit for a pescatarian version focusing on shrimp.

→ How do I prevent the pasta from sticking?

Stir occasionally during cooking and maintain a simmer to keep pasta from sticking to the pot.

→ What garnishes complement this pasta?

Fresh basil leaves and lemon wedges add brightness and enhance the flavors.

→ Is this dish suitable for quick weeknight dinners?

Absolutely; it takes just 40 minutes with minimal cleanup due to the one-pot method.