Recipe Library
Smoky Shrimp, Corn & Pea One-Pot Pasta
Shrimp and whole-wheat pasta shells soak up a smoky paprika and saffron tomato broth that thickens into a lightly creamy sauce, while corn and spinach add bursts of sweetness and freshness in every bite.
- Total
- 36 min
- Prep
- 15 min
- Cook
- 21 min
- Serves
- 5
Nutrition per Serving
- Calories
- 312
- Protein
- 33g
- Carbs
- 33g
- Fat
- 7g
- Fiber
- 8g
- Sugar
- 6g
- Sodium
- 706mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1 3/4 teaspoons smoked paprika
- 1/4 teaspoon saffron
- 8 ounces whole-wheat pasta shells, large elbow noodles or large rigatoni noodles
- 4 cups unsalted chicken broth
- 1 cup corn kernels
- 3/4 teaspoon salt
- 1 pound unpeeled raw deveined shrimp (21-25 count; see Tip)
- 4 cups chopped spinach
- 1 cup peas (fresh or frozen, thawed)
- 2 tablespoons chopped fresh parsley for garnish
- 2 tablespoons sherry vinegar
Instructions
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add chopped onion and sliced garlic; cook, stirring occasionally, until translucent, about 3 minutes. Add 2 tablespoons tomato paste, 1¾ teaspoons smoked paprika and ¼ teaspoon saffron. Cook, stirring constantly, until the tomato paste darkens slightly, about 1 minute.
- Stir in 8 ounces pasta, 4 cups broth, 1 cup corn and 1 teaspoon salt; bring to a boil over high heat. Boil, stirring frequently, until the pasta is al dente, 8 to 10 minutes. Stir in 1 pound shrimp, 4 cups spinach, 1 cup peas, ⅓ cup parsley and 2 tablespoons vinegar; cook for 2 more minutes. Remove from heat and let stand, stirring occasionally, until the shrimp is cooked through, about 5 minutes.
- Serve garnished with additional parsley, if desired.