One-Pot Diavola Pasta Shrimp

There's something about cooking seafood and chicken together in one pot that feels both luxurious and utterly practical. I discovered this Diavola pasta on a weeknight when I was tired of juggling multiple pans, and I wanted something that could deliver restaurant-quality heat without the fuss. The first time I made it, the kitchen filled with this intoxicating aroma of garlic, chili, and tomato that had my partner hovering around the stove before it was even done. What started as an experiment in convenience became the dish I make whenever I want to feel like I've pulled off something impressive without spending hours cleaning up.

I remember serving this to my sister who claimed she didn't eat seafood, and watching her ask for seconds while barely pausing between bites. The spice level hits different when you're sharing food with someone—it becomes less about the heat and more about the moment when they realize they were wrong about what they thought they liked.

Ingredients

• Boneless, skinless chicken breast or thighs (250 g): Thighs stay more forgiving if you're learning this dish, though breasts work beautifully if you're careful not to overcook them.
• Frozen raw shrimp, peeled and deveined (200 g): Frozen shrimp are actually fresher than you'd think, and they're more affordable; thaw them in advance if you have time, but cold ones work fine too.
• Dried penne or rigatoni (300 g): The tube shapes catch the sauce better than thin pasta, which is exactly what you want here.
• Yellow onion (1 medium): The sweetness balances the heat; don't skip this foundation.
• Garlic (3 cloves): Minced small so it melts into the sauce rather than sitting in chunks.
• Red bell pepper (1): Adds gentle sweetness and color; it softens beautifully as everything cooks together.
• Fresh red chili (1): Optional but worth it if you like heat that builds rather than hits all at once.
• Crushed tomatoes (400 g can): The backbone of the sauce; canned is perfectly respectable here.
• Tomato paste (2 tbsp): Concentrate the tomato flavor and deepen the color; a little goes a long way.
• Chicken broth (700 ml): This is your cooking liquid for the pasta, so quality matters more than you'd think.
• Dried oregano and basil (1 tsp each): The Italian herbs that make this feel intentional, not accidental.
• Smoked paprika (1/2 tsp): Adds warmth and a subtle smokiness that makes people wonder what your secret is.
• Red pepper flakes (1/2–1 tsp): The star of the spice show; adjust based on who's eating.
• Olive oil (2 tbsp): For sautéing everything at the start; this is where flavor begins.
• Parmesan cheese (50 g): Freshly grated if possible, stirred in at the very end so it doesn't get lost in the heat.
• Fresh basil leaves: The final brightness that reminds you this is about more than just spice.
• Lemon wedges: Serve these alongside; a squeeze at the table changes everything.

Instructions

Set up and heat your pot:

Place your large deep skillet or Dutch oven over medium-high heat and add the olive oil. Let it warm until you see it shimmer slightly; this is when you know it's ready to build flavor.

Sauté the aromatics:

Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it turns translucent and softens. You'll notice the raw bite fading, which means it's time to add the garlic, bell pepper, and chili if you're using it; give it another 2 minutes so the flavors start knowing each other.

Brown the chicken:

Increase the heat slightly and add your chicken pieces, stirring every minute or so until they're lightly golden on all sides, about 3–4 minutes total. You're not cooking them through yet, just giving them color and flavor.

Build the sauce foundation:

Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes, letting everything cook together for about 1 minute until the spices become fragrant and the paste darkens slightly. This moment matters—the flavors wake up.

Add liquid and pasta:

Pour in the crushed tomatoes and chicken broth, stirring to combine; as soon as the mixture reaches a boil, add the pasta and a generous pinch of salt. Stir well so nothing sticks to the bottom, then reduce the heat to a gentle simmer and partially cover the pot.

Cook the pasta:

Let everything bubble away for 10 minutes, stirring every couple of minutes to ensure the pasta cooks evenly and nothing burns. The liquid will reduce and the pasta will begin to soften.

Add the shrimp and finish cooking:

Uncover the pot and add the shrimp, stirring gently so they distribute throughout. Cook uncovered for 5–7 more minutes, until the pasta reaches that perfect al dente texture and the shrimp turn opaque pink; taste and adjust salt and pepper as needed.

Final touches:

Remove from heat and stir in the grated Parmesan, then serve immediately garnished with fresh basil and lemon wedges on the side.

Save

This dish taught me that cooking for people isn't always about impressing them with technique; sometimes it's just about choosing ingredients that work together so naturally that the flavors do the impressing for you. There's a kind of magic in watching someone's face light up when they taste something they didn't expect to love.

Why One Pot Changes Everything

I used to think one-pot pasta was a compromise, something you made when you didn't have the energy for proper cooking. But this recipe flipped that completely—everything cooked together actually creates something richer and more cohesive than if you prepared the components separately. The starch from the pasta waters the sauce naturally, the chicken flavors the broth, and the shrimp absorb all of it while releasing their own delicate sweetness. It's not efficiency sacrificing quality; it's efficiency creating better quality.

The Spice Spectrum

The word diavola means devil, and that heat is the signature of this dish, but spice doesn't have to be a barrier—it can be an invitation. I've served this to people who claimed they couldn't eat hot food, and the trick was always understanding that the heat here isn't sharp or overwhelming; it builds slowly and sits beside the sweetness of the tomatoes and peppers rather than fighting them. Start conservative with the red pepper flakes and the fresh chili, taste as you go, and remember that a squeeze of lemon at the table offers a cooling counterpoint if anyone finds themselves overwhelmed.

Wine Pairing and Serving

A crisp white wine like Pinot Grigio or even a lighter rosé doesn't just pair with this dish—it becomes part of the experience, cutting through the richness while complementing the spice. Serve everything in shallow bowls so the sauce and pasta stay warm, and always pass the lemon wedges and extra Parmesan at the table so people can adjust the final bites to exactly how they want them.

• If you have fresh basil on hand, let guests tear it over their own bowl rather than garnishing in the kitchen; it stays brighter that way.
• Don't skip the lemon—it transforms the dish from a one-note heat experience into something with layers and brightness.
• Leftovers actually taste better the next day as the flavors marry, though you may need to add a splash of water or broth when reheating.

Save

This one-pot dinner became a weeknight staple in my kitchen the moment I realized it proved something important: the best meals don't require the most complicated techniques, just the right ingredients coming together at the right time. Make this whenever you want to feel like you've done something special without the aftermath of a sink full of dishes.

Recipe Questions & Answers

→ Can I use different pasta shapes for this dish?

Yes, penne or rigatoni work well, but other sturdy pasta like fusilli or farfalle can hold up to the sauce and cooking method.

→ How can I adjust the spice level?

Reduce or omit the fresh chili and red pepper flakes to make the dish milder without losing flavor.

→ Is it possible to substitute the chicken?

Turkey pieces can be used as a substitute, or omit for a purely seafood-focused version.

→ What is the best way to ensure shrimp cooks perfectly?

Add shrimp towards the end, cooking until pink and firm but not rubbery, usually about 5-7 minutes.

→ Can I prepare this dish ahead of time?

This dish is best enjoyed fresh but can be stored refrigerated and gently reheated, adding a splash of broth if needed.