One-Pot Diavola Pasta Shrimp (Printable)

A spicy one-pot Italian-inspired pasta with chicken, shrimp, and rich tomato sauce, garnished with basil and lemon.

# 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

→ 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 for serving

# How To Make It:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add chopped onion and cook 2–3 minutes until translucent. Incorporate garlic, red bell pepper, and chili if using; cook for an additional 2 minutes.
03 - Add chicken pieces and sauté until lightly browned on all sides, approximately 3–4 minutes.
04 - Stir 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; bring to a boil.
06 - Stir in pasta and a generous pinch of salt. Lower heat to a simmer, partially cover, and cook for 10 minutes, stirring occasionally.
07 - Add shrimp, stir, and cook uncovered for 5–7 minutes until pasta is al dente and shrimp are opaque. Season with salt and pepper as needed.
08 - Remove from heat and fold in grated Parmesan cheese.
09 - Plate immediately, garnishing with fresh basil leaves and lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so you can skip the sink full of dishes and get straight to eating.
  • The pasta absorbs the spicy tomato broth as it cooks, soaking up flavor in a way boiled noodles never could.
  • Chicken and shrimp together make it feel indulgent without the fuss of surf and turf plating.
  • You control the heat, so it can be a gentle simmer or a tongue-tingling blaze depending on your mood.
02 -
  • Stir the pasta every few minutes while it cooks or the bottom will stick and scorch, turning your sauce bitter.
  • Don't add the shrimp too early, they only need 5 to 7 minutes and overcooking turns them rubbery.
  • If the pot looks dry before the pasta is done, splash in a bit more broth or water, the pasta should always be swimming in liquid.
  • Taste the sauce before you add the Parmesan, cheese is salty and you don't want to overdo it.
03 -
  • Use a skillet wider than you think you need, crowding the pot makes everything steam instead of sear.
  • If the sauce tastes flat, a tiny pinch of sugar will balance the acidity of the tomatoes without making it sweet.
  • Let the pot rest off the heat for a minute before serving, the sauce thickens up and clings to the pasta better.
  • Save a lemon wedge for yourself and squeeze it over your own bowl, it's the secret to making every bite taste bright and new.
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