One-Pot Diavola Pasta Shrimp (Print Version)

A spicy medley of chicken, shrimp, and tomato sauce cooked together for bold, satisfying flavors.

# 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, for extra heat)

→ 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

# How to Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chopped onion and sauté until translucent, about 2 to 3 minutes. Stir in garlic, diced red bell pepper, and chili if using; cook for 2 more minutes.
02 - Add chicken pieces and cook until lightly browned on all sides, approximately 3 to 4 minutes.
03 - Mix in tomato paste, smoked paprika, oregano, basil, and red pepper flakes. Cook for 1 minute until aromatic.
04 - Pour in crushed tomatoes and chicken broth; bring mixture to a boil.
05 - Stir in pasta and a pinch of salt. Reduce heat to a simmer, cover partially, and cook for 10 minutes, stirring occasionally to prevent sticking.
06 - Add shrimp to the pot, stir gently, and cook uncovered for 5 to 7 minutes until shrimp turn pink and pasta is al dente. Adjust seasoning with salt and pepper.
07 - Remove from heat and stir in grated Parmesan. Serve immediately, garnished with fresh basil and lemon wedges.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means less scrubbing and more time to pour yourself a glass of wine while dinner finishes itself.
  • The pasta absorbs the spicy tomato broth as it cooks, soaking up flavor in a way that boiled-and-sauced pasta never quite achieves.
  • Chicken and shrimp together make it feel special without the fuss of surf and turf at a restaurant.
  • You control the heat, so it can be a gentle simmer or a proper fire depending on your mood and your audience.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom layer will stick and burn, I learned this the hard way on my second attempt.
  • If the sauce looks too thick before the pasta is done, add a splash more broth or even water, the pasta will keep absorbing liquid as it cooks.
  • Do not overcook the shrimp or they will turn rubbery, they are done the moment they turn opaque and pink.
03 -
  • Use a wide, shallow pot instead of a tall narrow one so the pasta cooks more evenly and you can stir without splashing sauce everywhere.
  • Grate the Parmesan fresh right before you stir it in, pre-grated cheese does not melt as smoothly and the flavor is never quite the same.
  • Squeeze the lemon wedges over each bowl just before eating, the acidity wakes up the tomatoes and balances the richness in a way that feels almost revelatory.
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