One-Pot Diavola Pasta Shrimp (Printable)

Spicy pasta with tender chicken, shrimp, and rich tomato sauce all cooked in a single pot.

# Ingredient List:

→ Proteins

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

→ 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 cook for 2 to 3 minutes until translucent. Stir in garlic, red bell pepper, and chili if used; cook an additional 2 minutes.
03 - Incorporate chicken pieces and sauté until evenly browned, about 3 to 4 minutes.
04 - Mix in tomato paste, smoked paprika, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes and chicken broth, then bring the mixture to a boil.
06 - Add pasta along with a generous pinch of salt. Stir well, reduce heat to a simmer, cover partially, and cook for 10 minutes, stirring occasionally.
07 - Stir shrimp into the pot and cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp are pink and cooked through. Adjust seasoning with salt and pepper.
08 - Remove from heat and stir in grated Parmesan cheese.
09 - Plate the dish immediately, garnished with fresh basil and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, so the flavors marry beautifully and cleanup is almost laughably easy.
  • The combination of chicken and shrimp gives you that surf-and-turf richness without feeling heavy or overwrought.
  • You control the heat, so it can be a gentle simmer or a full-on fire depending on your mood and tolerance.
  • It looks impressive enough for company but forgiving enough for a weeknight when youre running on fumes.
02 -
  • If the pasta looks too dry halfway through cooking, add a splash more broth or water and stir, one-pot dishes can be unpredictable depending on your stove and pot size.
  • Dont add the shrimp too early or theyll turn rubbery, wait until the pasta is almost done and theyll stay tender and sweet.
  • Taste the sauce before serving because the broth and Parmesan both add salt, and its easy to overdo it if youre not paying attention.
03 -
  • Use a wide, shallow pot or skillet instead of a tall one, it gives the pasta more surface area to cook evenly and absorb the sauce without clumping.
  • Grate the Parmesan fresh right before stirring it in, pre-grated stuff has anti-caking agents that can make the sauce grainy instead of creamy.
  • If the sauce tastes flat at the end, a pinch of sugar can balance the acidity of the tomatoes and bring all the flavors into harmony.
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