This One Pot Shrimp Pasta recipe has quickly become a favorite pasta recipe in our house. The one pot method produces a creamy pasta sauce without the added fat and crazy flavorful pasta. Plus, one pot means less clean up!
Dinner time lately in my house has become pretty stressful. I mean I have a whole internet to browse, infinity cookbooks to page through and still I can’t think of anything to make.
I blame most of this on the cold New Jersey weather. Going to the supermarket has become one of my most dreaded chores, which means I’m constantly scrounging around our pantry looking for things to throw together to make something that everyone will like (yeah right). But one day a few weeks ago I had a carb craving and wanted to mix up our usual pasta recipes and do something different!
And since my husband loves shrimp pasta recipes, I made this One Pot Shrimp Pasta!
I have seen the “one pot” method floating around the internets for a while now, but had never tried it. AND with all the one pot pasta recipes I’ve found, none of them boiled the pasta in the sauce itself, and I knew that’s what I wanted to try.
How Do You Make One Pot Pasta?
Today I’m going to show you how to make this one pot pasta recipe step by step.
To start this one pot shrimp pasta recipe just chop up an onion. I prefer small diced onions, which is a personal preference.
Cook the onions low and slow until they are a beautiful golden brown color.
Make sure you’re using a large skillet (at least 10- inches) because you’re going going to need room for all the pasta.
Next I just added some chicken broth along with the sauce into the same skillet with the onions…
Next add your pasta. Spaghetti works great in the recipe, but certainly you could use linguine, or fettuccini.
I did the very un-Italian thing and broke my pasta in half so it would fit in my skillet a little better. Don’t tell my mother-in-law!
All you do now is bring the sauce to a boil and then simmer it for about 20 minutes. What is so fantastic about this recipe, is that as the pasta cooks and releases starches into the water it makes the sauce really creamy without adding and extra fat! AND cooking the pasta in the sauce (and broth) makes the pasta absorb all of that great flavor, so you have the most deliciously seasoned pasta ever.
The last few minutes of the cooking process go ahead and add in your shrimp.
The shrimp don’t take very long to cook, which is great, so adding them at the end ensures they stay tender and don’t overcook.
The pasta should be al dente, the shrimp cooked to perfection and dinner will be ready!
I can’t tell you enough how much we loved this one pot shrimp pasta recipe. I honestly want to use this method all the time, now!
Looking for more pasta recipes? Try these:Print
One Pot Shrimp Pasta
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 6
- Category: Pasta
- Method: Stove Top
- Cuisine: Dinner
One Pot Pasta is a favorite pasta recipe in our house!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (24 ounce jar) your favorite tomato sauce
- 3 1/4 cups chicken broth
- 1 teaspoon crushed red pepper flakes
- 1 pound linguine, broken in half
- 2 pounds shrimp, peeled and deveined.
- optional – parsley to garnish
- In a large (10- inch) skillet over medium heat melt the butter and olive oil together. Add in the chopped onions and cook for 5 minutes, stirring frequently. Reduce the heat to low and cook for 20-30 minutes until the onion are soft and golden brown. The last 5 minutes of cooking add in the garlic, stirring occasionally.
- Add in the Bertolil Sauce, chicken broth and crushed red pepper and stir to combine. Add in the linguine and stir carefully into the sauce. Turn the heat up to medium-high and bring the sauce it a boil. Once it’s boiling reduce the heat to medium-low and simmer the sauce and pasta for 15-20 minutes, stirring frequently so the pasta doesn’t stick together.
- When the pasta is almost done add in the shrimp and stir to combine. Allow the shrimp to cook until they are opaque, about 3-5 minutes.
- Garnish with parsley, if desired and serve immediately
If at any point the pasta has absorbed all the liquid and still isn’t cooked add 1/4-1/2 cup more liquid and continue cooking. Occasionally I’ve found different brands of pastas absorb liquid a little differently.
You can use any jarred sauce you prefer. I have used everything from a simple marinara to Bertolli Reserva Balsamic Vinegar and Caramelized Onions Sauce for example, and it is delicious.
- Serving Size:
- Calories: 490
- Sugar: 2.1 g
- Sodium: 693.1 mg
- Fat: 8.7 g
- Carbohydrates: 54.5 g
- Protein: 48.6 g
- Cholesterol: 251.1 mg
Keywords: pasta recipe, dinner recipe, shrimp recipe, cookies and cups, one pot
45 comments on “One Pot Shrimp Pasta”
This was a family favorite and made all the time with the Reserva sauce. Truly disappointed that they discontinued making it because it was perfect for the dish! I’m going to try it with Raos and adding a splash of balsamic vinegar, but I don’t know if it’ll be the same ever again lol.
that was the best sauce! I use Rao’s most often and have tried the Carbone sauce too which is really good. That splash of balsamic is a great addition!
This recipe is amazing! I love the way that the caramelized onions blend with the sauce, pasta and shrimp. It was a hit when I served it tonight for company. I’ll make it again and again.
Thank you and so glad you enjoyed this! It’s really one of my most easy and delicious recipes on my site!
This is the most amazing one pot pasta dish I have ever made. My husband said “definitely a keeper”. Super easy. I used Rao’s Marinara sauce, a few splashes of Balsamic Vinegar, Kirkland Brand shrimp (comes in a 2 lb bag), and used my Le Creuset Dutch oven – it was amazing!! Thank you for sharing your delicious recipes.
Shelly, This recipe looks awesome but I can’t find the Bertolli Reserva Balsamic Vinegar and Caramelized Onions Sauce.
Can you recommend an alternative sauce? Thanks
Honestly, you can use just about any sauce you like! We make this all the time with our favorite Rao’s sauce too!
I couldn’t find the Bertolli Reserva Balsamic Vinegar and Caramelized Onion sauce anywhere either. I Tried 3 different grocery stores. Safeway, Albertsons, and Walmart. So I ended up buying Traditional marinara sauce. And I found a video on how to make caramelized onion with balsamic vinegar that I’m going to try and make this recipe that way.
Pasta came out too mushy…What do you suggest?
sounds like you might have cooked it a little too long…next time I would reduce the amount of time 🙂
Hi, Can’t find the Bertolli Reserva Balsamic Vinegar and Caramelized Onions Sauce. What would you
suggest as a substitute?
Honestly use whatever sauce you like best!
Thank you for this recipe! It has come in handy multiple times when I have people over for dinner but don’t have much time to cook. The best part is there isn’t all those dishes afterwards! So delicious and so much flavor everyone always loves it! I do marinate the shrimp in lemon and spices before and it gives it a little tangy flavor! 🙂
I have everything I need to make this recipe tonight, except after looking online I can’t find the Bertolli sauce you recommend. Can I just use a basic jarred sauce like Ragu or Pasta & add some balsamic vinegar to it? How much would I use? Didn’t know if this is supposed to be a tomato-type sauce or a creamy white sauce? Thank you from a novice cook!!
yes you can use any sauce:) just use a 24- ounce jar tomato sauce like the recipe calls for!
Just made this tonight and omg loved it! Sooo good. I couldn’t find balsamic with the carmalized onion sauce together so I just added some balsamic vinegar to the sauce. so yummy. It was a little spicy for my husbands taste so next time I’ll lighten up on the red pepper flakes. Will definitely keep this one in the rotation. Thanks for the great recipe!
Good idea adding in some balsamic vinegar!
The best! I didn’t have store-bought sauce, so I used tinned tomato sauce and added balsamic vinegar. I also used more garlic since I had no onions, and it still tasted delish! Looking forward to making it again and again.