Save I threw this together on a Tuesday night when I had unexpected guests and a half-empty fridge. The shrimp were frozen solid, the chicken needed using, and I was too tired to dirty more than one pot. What came out was this vibrant, spicy tangle of pasta that had everyone scraping their bowls. Sometimes the best recipes are born from necessity, not planning.
The first time I made this, my neighbor popped by just as I was stirring in the Parmesan. She ended up staying for dinner, and now she texts me every few weeks asking if its pasta night again. Theres something about the smell of garlic and chili hitting hot oil that turns strangers into friends.
Ingredients
- Chicken breast or thighs: Thighs stay juicier, but breast works if you dont overcook it. Cut them small so they cook fast and soak up the sauce.
- Frozen shrimp: I always keep a bag in the freezer for nights like this. If theyre still icy, toss them in anyway, they thaw in the broth.
- Penne or rigatoni: The ridges grab onto the sauce, and they hold up to all that stirring without turning to mush.
- Yellow onion and garlic: The base of almost everything good. Dont skip the garlic, it blooms in the oil and makes the whole kitchen smell like an Italian grandmas house.
- Red bell pepper: Adds sweetness to balance the heat. I dice mine small so it melts into the sauce.
- Fresh red chili: Optional, but this is called diavola for a reason. Slice it thin and leave the seeds in if you like living dangerously.
- Crushed tomatoes and tomato paste: The paste deepens the flavor and the crushed tomatoes give you that rich, saucy base without any blending.
- Chicken broth: This is what cooks the pasta and turns the whole thing into a one-pot wonder. Use good broth, it matters.
- Dried oregano, basil, smoked paprika: The holy trinity of easy flavor. Smoked paprika adds a sneaky depth most people cant quite place.
- Red pepper flakes: Start with half a teaspoon and taste as you go. You can always add more, but you cant take it back.
- Olive oil: For sauteing and adding that silky finish. A good glug at the start makes everything better.
- Parmesan cheese: Stir it in at the end and it melts into the sauce, making everything creamy and salty and perfect.
- Fresh basil and lemon wedges: The basil adds brightness, the lemon cuts through the richness. Dont skip the squeeze.
Instructions
- Get the pot hot:
- Heat your olive oil over medium-high until it shimmers. This is your foundation, so dont rush it.
- Build the base:
- Toss in the onion and let it soften for a few minutes, then add the garlic, bell pepper, and chili. Your kitchen should start smelling dangerous in the best way.
- Brown the chicken:
- Add the chicken pieces and let them sear on all sides. Theyll finish cooking later, so just get some color on them now.
- Bloom the spices:
- Stir in the tomato paste and all your dried spices. Cook for a full minute, stirring constantly, until the paste darkens and everything smells toasty.
- Add the liquids:
- Pour in the crushed tomatoes and chicken broth. Bring it to a rolling boil, scraping up any browned bits from the bottom.
- Cook the pasta:
- Add the pasta and a big pinch of salt, stir well, then reduce to a simmer and cover partway. Stir every few minutes to keep it from sticking, and let it go for 10 minutes.
- Finish with shrimp:
- Nestle the shrimp into the pasta and cook uncovered for 5 to 7 minutes. Theyre done when theyre pink and curled, and the pasta should be just al dente.
- Stir in the Parmesan:
- Take the pot off the heat and stir in the cheese. It melts into the sauce and makes everything glossy and rich.
- Serve it up:
- Ladle into bowls, top with fresh basil, and serve with lemon wedges on the side. Squeeze the lemon over everything just before you dig in.
Save My partner once said this dish tastes like the kind of meal youd get at a tiny restaurant with no menu, just whatever the chef felt like making that night. I took it as the highest compliment. Its messy, its bold, and it feels like someone actually cooked it with their hands, not a measuring cup.
Making It Your Own
If you want to tone down the heat, skip the fresh chili and go easy on the red pepper flakes. For a pescatarian version, just leave out the chicken and add more shrimp or even some scallops. I once threw in a handful of olives and capers because I had them open in the fridge, and it added this briny, Mediterranean twist that was completely unplanned and completely delicious.
What to Serve Alongside
This is a full meal in a bowl, but if you want to round it out, a simple green salad with lemon vinaigrette and some crusty bread for mopping up the sauce are all you need. I like to pour a crisp white wine, something like Pinot Grigio, to cut through the richness and cool down the heat.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, because the pasta will soak up a lot of liquid as it sits. The flavors deepen overnight, and honestly, I think it tastes even better the second time around.
- If the sauce thickens too much, just add a little broth or pasta water when reheating.
- You can freeze this for up to a month, though the shrimp texture may soften slightly.
- Always taste and adjust seasoning after reheating, especially the salt and pepper.
Save This is the kind of dish that makes you feel capable, even on the nights when youre running on empty. It comes together fast, tastes like you tried, and leaves you with only one pot to wash. Thats a win in my book.
Common Questions
- → Can I use different types of pasta?
Yes, penne or rigatoni work best as they hold the sauce well, but other short pasta types can be substituted.
- → How can I adjust the heat level?
Reduce or omit the fresh chili and red pepper flakes to make the dish milder without losing its essence.
- → What can I substitute for chicken?
Turkey can be used instead of chicken, or simply omit it for a seafood-focused version.
- → Is it possible to prepare this ahead of time?
While best served fresh, the pasta can be refrigerated and gently reheated; adding a splash of broth may help maintain moisture.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the spicy tomato and seafood flavors beautifully.