There are evenings when the day feels longer than it should, and all you want is something warm and satisfying without the fuss. That’s exactly where this one pot pasta shrimp recipe fits in. I remember the first time I tried it—my mind was partly on dinner and partly on a half-forgotten text I needed to send. Somehow, the rich aroma of garlic and tomatoes filled the kitchen just as I was settling in with a glass of wine. The shrimp cooked up quickly, pink and tender, while the pasta absorbed that vibrant sauce, making the whole process feel almost meditative. It’s the kind of meal where you might get distracted halfway through, glance at the pot, and smile because everything’s coming together beautifully, even if you weren’t paying full attention.
This dish isn’t about complicated steps or fancy tricks. It’s honest, with flavors that speak for themselves. And if you’re anything like me, you appreciate a recipe that lets you focus on the good parts—the smells, the tastes, and maybe a moment to breathe.
Why You’ll Love It
- Everything cooks in one pot, which means less time washing dishes and more time relaxing.
- The shrimp adds a touch of elegance but cooks so fast you can have dinner ready before you know it.
- The sauce is rich and garlicky with just a hint of heat from red pepper flakes, but it’s simple—and that’s kind of the point.
- It’s flexible enough to feel special for a weeknight but casual enough to whip up when you’re juggling too much.
If you’re worried about shrimp cooking too fast or pasta sticking, don’t be. This recipe balances it out well, but I usually keep an eye on it just in case. It’s a forgiving dish, which is a relief after a busy day.
Print
One Pot Pasta with Shrimp
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and flavorful one pot pasta dish featuring succulent shrimp cooked with pasta in a savory garlic tomato sauce. Perfect for a weeknight dinner with minimal cleanup.
Ingredients
12 ounces linguine pasta
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 can (14.5 ounces) diced tomatoes with juice
4 cups low sodium chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large pot or deep skillet, heat olive oil over medium heat.
Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
Add the raw shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp from the pot and set aside.
To the same pot, add the linguine pasta, diced tomatoes with juice, chicken broth, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat.
Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed, about 12-15 minutes.
Return the cooked shrimp to the pot and stir to combine. Cook for an additional 2 minutes to heat through.
Remove the pot from heat and stir in grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: This recipe works well in any large, deep-bottomed pan or pot. I usually grab the one I already have on hand—no fancy equipment needed. When serving, a crisp green salad or some crusty bread feels like the perfect match to soak up any remaining sauce. If you want to mix things up, I’ve tried swapping the shrimp for scallops or even a handful of spinach stirred in at the end, though that last one can make the sauce a bit watery sometimes. Sometimes I add a splash of cream at the very end when I’m feeling indulgent, but honestly, it’s just as good without it.
FAQ
Can I use frozen shrimp? Yes, just thaw them completely before cooking so they don’t release too much water into the sauce.
What if I don’t have chicken broth? Vegetable broth or even water with a pinch of salt can work in a pinch.
Is this recipe spicy? There’s a hint of heat from the red pepper flakes, but you can always adjust the amount or leave them out entirely.
How do I reheat leftovers? Gently warm on the stove or microwave, adding a little water or broth to loosen the sauce if it’s thickened up.
Give this one pot pasta shrimp a try next time your day needs a simple, comforting finish. Once you taste it, you might find yourself reaching for this recipe more often than you expected.