One-Pot Diavola Pasta Shrimp (Print Version)

Spicy one-pot pasta combining tender chicken, shrimp, and a rich tomato sauce cooked with herbs and spices.

# 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)

→ 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

# Steps to Follow:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and sauté for 2 to 3 minutes until translucent. Stir in garlic, red bell pepper, and optional chili; cook for 2 more minutes.
03 - Add chicken pieces and sauté until lightly browned on all sides, about 3 to 4 minutes.
04 - Stir in tomato paste, smoked paprika, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
05 - Add crushed tomatoes and chicken broth; bring mixture to a boil.
06 - Add pasta and a pinch of salt; stir well, reduce heat to a simmer, partially cover, and cook for 10 minutes, stirring occasionally.
07 - Stir in shrimp and cook uncovered for 5 to 7 minutes until pasta is al dente and shrimp are pink and cooked through; season with salt and pepper.
08 - Remove from heat and stir in grated Parmesan cheese.
09 - Serve immediately, garnished with fresh basil leaves and lemon wedges.

# Additional Tips::

01 -
  • Everything happens in one pot, which means you spend more time eating and less time scrubbing.
  • The shrimp cooks just right in the residual heat, staying tender while the chicken stays juicy.
  • It's spicy enough to feel like a celebration, but you can dial it back if heat isn't your thing.
02 -
  • Add the pasta dry directly to the broth; this releases starch that thickens the sauce naturally and makes it cling to every strand.
  • Don't cover the pot completely—a partial cover lets steam escape while keeping everything moist, and you'll see when the pasta is nearly done.
03 -
  • If your shrimp are large, add them a minute earlier so they don't overcook while the pasta finishes.
  • A squeeze of fresh lemon juice right before serving brightens the entire dish and makes people ask what the secret ingredient is.
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