One Pot Shrimp Parmesan Pasta — Damn Delicious

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One Pot Shrimp Parmesan Pasta

The boring old spaghetti gets a fun twist in this super easy one pot meal – even the pasta gets cooked right in!

One pot pastas are the best. You can simply throw everything into a pan and voila, dinner is served. Yes, the uncooked pasta gets cooked right in the same skillet. There’s no boiling, no draining, no nothing.

And with this recipe here, I’ve added my own personal spin to Ragú’s Easy One Step Spaghetti recipe.

There’s only a single pot to clean and the pasta is able to absorb all the flavors of Ragú® Traditional Sauce, a sauce so thick and amazingly rich.

Not to mention all the other fun goodies here, from the crushed red pepper flakes for the added heat, fresh baby spinach to add in some healthy greens, and of course, shrimp!

Once your pasta is completely cooked through, you can added in that freshly grated Parmesan because at the end of the day, Parmesan makes everything better!

For more inspiration, both Ragú and I (with the help of some amazing pinners) are spending this month collecting the most delicious one pot pasta recipes on Pinterest. Come find your favorites!

One Pot Shrimp Parmesan Pasta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

The boring old spaghetti gets a fun twist in this super easy one pot meal – even the pasta gets cooked right in!

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (24-ounce) jar Ragú® Traditional Sauce
  • 2 cups chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 10 ounces uncooked fettuccine
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan cheese

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Stir in Ragú®, chicken broth, red pepper flakes and fettuccine; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  4. Stir in shrimp and spinach until the spinach begins to wilt and the shrimp is cooked through, about 3 minutes. Stir in Parmesan.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by Ragú. All opinions expressed are my own.

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43 comments

OMG!! This looks so good and so easy!! I.Have.To.Make.Today.

Easy. Delicious. Pasta. Sounds like the perfect weeknight meal!

This looks so good (and EASY) – I can’t wait to try it!

I can’t wait to try this! I love pasta and this one has so many great components! Love your photos, Chungah!

I have been loving your recipes. My 13yr daughter & I did your One Pot Zucchini Mushroom Pasta & just loved it. We are going to try this one, but I do have a question. I have older teenage boys that eat more than one plate. Can I double the recipes to feed the boys & husband to get seconds?

With one pot meals, it can become a bit temperamental when doubling the recipe. I worry that using twice as much pasta (as indicated in the recipe) may become too much to handle.

YOU’RE RIGHT, THIS IS A DAMN DELICIOUS RECIPE.
AND TRIPLE DELICIOUS BECAUSE OF ONLY 1 PAN.
YUCK, I WAS OUT OF SHRIMPS.
SO BUYING THESE TOMORROW.
BUT CHUNGAH, PLEASE A SUBSTITUTE FOR YOUR RAGU.
LIVING IN THAILAND, YOU CAN BUY A LOT BUT NOT ALL.
HOW’S THE LITTLE ONE GROWING??
LOUISE VAN DER MAREL- THAILAND

HI LISA,
IF YOU WANT TO DOUBLE THIS DISH, YOU BETTER MAKE IT IN 2 PANS. (MY OPINION), DIFFICAULT TO STIR AND I THINK YOU’RE GOING TO MISS THE TASTE SOMEWHAT.

Louise, you can try using another type of spaghetti or marinara sauce.

Louise, thank you so much for that suggestion. I hope everything is well in Thailand. P.S. I’m jealous your in Thailand & I’m in good old Texas! Yee Haw.

This looks so good, I going to make it for dinner tonight. All I need is for the HUB to head to the Fish market for shrimp, as I have all the other ingredients on hand. I love so many of your recipes, thank you so very much?!

I’ve never made one pot pasta before, but I’d like to try it. Just to clarify, do you add the pasta before you bring the sauce to a boil or do wait until it simmers?

You can add the pasta before.

This looks so delicious! Quick question, if I use vegetable broth instead of chicken broth do you think that would work just fine?

Yes, vegetable broth should work just fine.

Can broccoli or kale be substituted for spinach?

Kale would be a more appropriate substitute for the spinach.

I just made this for dinner. Quite good given the off the shelf ingredients. I didn’t have shrimp so used a pack of boneless/skinless chicken thighs – cubed, browned, removed from pan, then added later like the shrimp. Did not clean pan before adding more oil & onion. There was only a bit left, and all kids cleaned their plate – a winner in my esteem (though not picky, and we eat a wide range of cuisines, don’t always eat every bite). Will def make again. Word of warning – DO keep watch and stir often else you will have a stuck-o- the-bottom of the pan mess. Could also top with mozzarella and finish in the oven. Thanks for the recipe!!

AMAZINGLY FAST & GREAT! HUB shopped for the shrimp and it was DELICIOUS! Fortunately I had the spinach on hand and always have the pasta & the chicken stock. It really was very, very good. I baked a thick loaf of french bread from Costco that comes in 3 bags that can be used up to 2 months. Those loaves are really good, especially if you didn’t have the dough risen in the morning. I think I will try this out with breaded Shrimp next time and just add at the very last moment just to blend. Or pork just added to blend at the end. this dish is great when your tired and don’t want to bring out every pot & pan you own for a full course meal. We also used a different jar of spaghetti sauce too.

Love that this pasta dish is simple and quick! Can’t wait to make this delicious recipe for the fam!

I love this idea. One pot dishes are something that I have yet to experiment with, but this looks too good not to try.

Do you add raw or cooked shrimp to the pot ?

It is best to use uncooked shrimp.

Can you use frozen shrimp or does it have to be thawed?

I’m not the same “Trudi” as above, but I agree with her comments. Had this tonight. My husband said this was damn good. I corrected him…”It’s Damn Delicious”! So rich and creamy. Thank you for the best recipes on any blog!

WOW! Is all my family can say! What a great and “damn delicious” recipe! I changed up the spinach to basil as I thought I had a bag and did not, basil gave it an amazing taste just as well. Thanks for your amazing recipes!

Love this, can’t wait to make it again. I also used the vegetable stock since that’s what I had on hand, but it seemed to turn out just fine. Been trying to up my dinner making game without going overboard so I really appreciated the one-pan element to it all. Thanks!

For the shrimp in the recipe – should they be cooked or raw prior to adding to the pot?

The shrimp should be uncooked before adding to the pot.

Hi, Chungah! Thank you for sharing many yummy recipes. I really love your one-pot series!
I tweaked this one a bit as we don’t have Ragú in New Zealand. I also used wholemeal penne and prawn instead. The result was marvellous! It’s simple and easy to make and tasted very yummy.
Here’s a photo of it: https://app.box.com/s/pueuw2bwpqzmdyjcm92dez7ftqbltild
Please keep up the good work. Have a lovely day!

Hi, I was just wondering what culture one pot shrimp Parmesan Pasta is from?

I’m guessing Italian would be the closest classification? 🙂

I have frozen cooked shrimp, can that be used instead of uncooked shrimp?

It is best to use uncooked shrimp to avoid overcooked, rubbery shrimp, but as always, please use your best judgment regarding substitutions and modifications.

Yum this was amazing made for dinner last night. I did add some bacon,oregano ,white wine and a bit more tomato passiato though. Will be making this again so easy.

Made this tonight. It was good, just not a favorite. Like it was lacking something. I did however love how low fat/calories it is for a dinner. I think I will make again but sub chicken instead.

That looks soo good!! Thank you for sharing your recipe 🙂 will definitely give this a try!

this is AWESOME. yummy. I can’t wait to try this! Pinned! so healthy!!

Would it turn out just as delicious if I would substitute chicken broth with just water? Thanks!

Would the cooking time be the same if I were to use fresh fettuccine rather than dry fettuccine?

Yes, cooking time is less if fresh pasta is used.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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