Save I threw this together on a Tuesday night when the fridge looked bare but the freezer held a forgotten bag of shrimp. The idea of washing multiple pans felt impossible, so I dumped everything into one pot and crossed my fingers. What came out was a tangled, spicy, ridiculously satisfying mess that tasted like I'd been planning it for days. My partner walked in, took one bite, and asked if we were having company.
The first time I made this for friends, I panicked halfway through because the pasta looked too dry. I added more broth, stirred frantically, and by the time the shrimp turned pink, the sauce had thickened into something glossy and perfect. Everyone scraped their bowls clean, and one friend texted me the next morning asking for the recipe. I realized then that sometimes the best dishes are born from improvisation and a little bit of fear.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and add richness, but breast works beautifully if you prefer leaner protein.
- Frozen raw shrimp: Thaw them under cold running water for five minutes if you forget to plan ahead, and they cook just as well as fresh.
- Dried penne or rigatoni: The ridges and tubes trap the spicy sauce, making every bite intensely flavorful.
- Yellow onion: The foundation of sweetness that balances the heat, so chop it fine and let it soften completely.
- Garlic: Fresh cloves are non-negotiable here, they bloom in the oil and perfume the entire dish.
- Red bell pepper: Adds a slight sweetness and a pop of color that makes the finished pot look vibrant and alive.
- Fresh red chili: Slice it thin and keep the seeds if you want real heat, or discard them for a gentler warmth.
- Crushed tomatoes: Use good quality canned tomatoes, they break down into a silky sauce that clings to everything.
- Tomato paste: Deepens the color and adds concentrated umami, stir it in until it darkens slightly for the best flavor.
- Chicken broth: The pasta cooks directly in this, so use low-sodium if you can and adjust the salt at the end.
- Dried oregano and basil: They bloom in the heat and smell like summer, even in the middle of winter.
- Smoked paprika: A secret ingredient that adds a whisper of campfire without overpowering the tomatoes.
- Red pepper flakes: Start with half a teaspoon and taste as you go, you can always add more but you cannot take it back.
- Olive oil: Use enough to coat the bottom of the pot, it carries the flavor of the garlic and spices into every corner.
- Parmesan cheese: Stir it in at the end and watch it melt into creamy, salty threads that bind everything together.
- Fresh basil and lemon wedges: The brightness cuts through the richness and makes the dish feel complete.
Instructions
- Start with the aromatics:
- Heat the olive oil until it shimmers, then add the onion and let it soften until it smells sweet and looks translucent. Toss in the garlic, bell pepper, and chili, stirring until the kitchen fills with that unmistakable sizzle and fragrance.
- Brown the chicken:
- Add the chicken pieces and let them sear on all sides, developing golden edges that will add depth to the sauce. Do not rush this step, the caramelization matters.
- Build the flavor base:
- Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes, cooking for a full minute until the spices darken and release their oils. This is where the magic starts.
- Add the liquids:
- Pour in the crushed tomatoes and chicken broth, bringing everything to a vigorous boil. The steam will carry the scent of tomatoes and spice through the entire house.
- Cook the pasta in the sauce:
- Add the dried pasta and a generous pinch of salt, stirring well to make sure nothing sticks to the bottom. Reduce the heat to a gentle simmer, cover partially, and let it cook for 10 minutes, stirring occasionally to keep the pasta from clumping.
- Finish with the shrimp:
- Nestle the shrimp into the bubbling pasta, stirring them in gently, and cook uncovered for 5 to 7 minutes. The shrimp will turn pink and curl into tender crescents, and the pasta will reach that perfect al dente texture.
- Stir in the Parmesan and serve:
- Remove the pot from the heat and fold in the grated Parmesan, watching it melt into glossy strands. Serve immediately, scattered with fresh basil and a squeeze of lemon.
Pin it One evening, I made this for my sister who claimed she did not like spicy food. She ate two full bowls, cheeks flushed, reaching for more Parmesan and lemon between bites. She admitted later that the heat was not scary, just warm and alive, the kind that makes you feel present at the table. That is when I understood this dish was not just dinner, it was a conversation starter, a memory maker, a reason to sit down together.
How to Adjust the Heat Level
If you are cooking for someone who does not love spice, leave out the fresh chili and use only a quarter teaspoon of red pepper flakes. The smoked paprika and tomatoes still give plenty of flavor without the burn. On the other hand, if you want real fire, double the chili and add a pinch of cayenne when you stir in the tomato paste. I have made both versions, and they both disappear just as fast.
Make It Your Own
You can swap the chicken for turkey, or leave it out entirely for a lighter, pescatarian version. I have also added a handful of halved cherry tomatoes in the last five minutes for extra freshness, and once I stirred in a handful of spinach right before serving, which wilted into tender green ribbons. A few olives or capers scattered on top bring a salty, briny edge that feels very Mediterranean. This recipe is forgiving, so trust your instincts and use what you have.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up more sauce as it sits. Reheat gently on the stovetop with a splash of broth or water to loosen it back up, stirring often so nothing sticks. The shrimp will not be quite as tender the second time, but the flavors deepen overnight, which makes up for it. I have eaten this cold straight from the fridge more than once, and I will not apologize for it.
- Store in an airtight container and refrigerate within two hours of cooking.
- Reheat on low heat, adding liquid as needed to restore the saucy consistency.
- Freeze individual portions if you want to save some for later, though the texture of the shrimp may change slightly after thawing.
Pin it This is the kind of recipe that makes you feel capable and generous, even on a weeknight when you are tired and running low on ideas. It asks very little of you and gives back a pot full of warmth, spice, and satisfaction.
Frequently Asked Questions
- → Can I substitute the chicken with another protein?
Yes, turkey or other lean poultry can replace chicken. For a pescatarian option, omit the chicken entirely and focus on shrimp for protein.
- → How spicy is the dish and can I adjust the heat?
The heat comes from fresh chili and red pepper flakes. Reduce or omit these ingredients for a milder flavor without compromising the dish’s essence.
- → Is it important to thaw the shrimp before cooking?
Thawed shrimp cooks more evenly and blends better with the pasta, but frozen shrimp can be added directly if needed—just allow extra cooking time.
- → What pasta types work best for this dish?
Penne or rigatoni are recommended since their shape holds sauce well and they cook evenly in the broth.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh to preserve the vibrant flavors and texture. If needed, store leftovers refrigerated and gently reheat without overcooking the shrimp.