Shrimp Pasta Pot

Southern Living
This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.
Makes 6 servings


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12 ounces casarecce or fusilli pasta
1 (28-oz.) can diced tomatoes
2 cups chicken broth
1/2 medium-size yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon dried oregano
1/3 cup firmly packed fresh basil leaves
2 teaspoons kosher salt
1 tablespoon olive oil
1/4 teaspoon dried crushed red pepper (optional)
1 (6-oz.) package baby spinach
1 pound peeled large, raw shrimp, deveined
Freshly grated Parmesan cheese


Hands-on: 20 Minutes
Total: 50 Minutes

1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

2. Remove from heat, and stir in shrimp and spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

Note: We tested with Garofalo Casarecce pasta.

Created date

November 2013