This One Pot Shrimp Pasta recipe has quickly become a favorite pasta dish 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 spaghetti and meatball rut.
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.
You can use any type of pasta sauce that you prefer! I found this balsamic vinegar and caramelized onion option and thought I would give it a try since in my recipe you caramelize onions and thought it would be a great flavor combo…it was good, but absolutely any sauce you prefer!
Today I’m going to show you how to make this one pot pasta recipe step by step.
To start this 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 pasta recipe. I honestly want to use this method all the time, now!Print
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (24 ounce jar) Bertolli Reserva Balsamic Vinegar and Caramelized Onions 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.
Also, you can use any pasta sauce for this recipe, however the Bertolli Riserva gives an AMAZING base flavor to build upon.
Want to taste any of the sauces before you buy them?
- Bertolli Riserva Balsamic Vinegar & Caramelized Onions Sauce
- Bertolli Riserva Porcini Mushrooms with Truffle Oil
- Bertolli Riserva Asiago Cheese & Artichokes Sauce
- Bertolli Riserva Marinara with Parmigiano-Reggiano Sauce
Look out for sampling events in your local Super Target. Dates TBD.
*Post Sponsored by Lunchbox. All opinions are 100% my own.