One Pot Pasta Crevette
A quick and flavorful one pot pasta dish featuring succulent shrimp cooked with garlic, tomatoes, and herbs in a creamy sauce. Perfect for a delicious weeknight meal with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
12 ounces linguine pasta
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
1 can (14.5 ounces) diced tomatoes, undrained
4 cups low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the diced tomatoes with their juice, chicken broth, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Add the linguine pasta to the pot, pressing it down gently so it is mostly submerged in the liquid.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
Add the peeled and deveined shrimp to the pot, stirring gently to submerge them in the liquid.
Continue to simmer for another 5-6 minutes, or until the pasta is tender and the shrimp are pink and cooked through.
Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Remove the pot from heat and sprinkle chopped fresh parsley over the top.
Serve immediately, garnished with additional Parmesan if desired.