Sometimes, dinner needs to be as straightforward as it is satisfying. This one pot pasta shrimp recipe checks both boxes effortlessly. It’s the kind of meal that greets you with the aroma of garlic and herbs, promising comfort without the fuss.

Last week, I tossed this together on a busy evening when my mind was juggling too many things at once. I remember chopping garlic, the kitchen filling with its pungent scent, while the shrimp sizzled in the pan, slightly pink but not quite done. The tomatoes bubbled away, their juices blending with the broth, and I kept stirring, distracted by a phone call that lasted longer than I expected. Somehow, the pasta still cooked perfectly, soaking up all those flavors. By the time I sat down, the Parmesan had melted in, and the dish was warm and welcoming. It wasn’t flawless—the shrimp could’ve been a touch more tender—but that imperfection made it feel homemade, real.

Why You’ll Love It:

Everything cooks in one pot, which means less cleanup and more time to relax.
The shrimp add a delicate sweetness that balances the tangy tomatoes and spicy kick from the red pepper flakes.
It’s quick — about 30 minutes from start to finish — ideal for hectic weeknights.
It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
The Parmesan cheese melts into the sauce, creating a creamy texture that feels indulgent without being heavy.

If you’re wary about cooking shrimp or timing pasta perfectly, don’t worry. This dish is forgiving, and you can always adjust the spice level or swap herbs to suit your mood.

One Pot Pasta with Shrimp

Print Recipe

A quick and flavorful one pot pasta dish featuring succulent shrimp, garlic, and tomatoes, cooked together for an easy and satisfying meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

12 ounces linguine pasta
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes with juice
4 cups low sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil in a large pot or deep skillet over medium heat.
Add minced garlic, red pepper flakes, dried oregano, and dried basil. Sauté for 1 minute until fragrant.
Add the raw shrimp to the pot and cook for 2-3 minutes until they just start to turn pink. Remove shrimp from the pot and set aside.
Add the linguine pasta, diced tomatoes with juice, chicken broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 10-12 minutes until the pasta is cooked and most of the liquid is absorbed.
Return the cooked shrimp to the pot and stir to combine. Cook for an additional 2 minutes until shrimp are fully cooked and heated through.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Garnish with chopped fresh parsley before serving.

Kitchen Notes: A large, heavy-bottomed pot or deep skillet works best here, something that can handle both sautéing and simmering without sticking. I usually serve this with a crisp green salad or some crusty bread to soak up any leftover sauce. If you want to switch things up, I’ve played around with adding a splash of white wine when cooking the garlic, which adds a subtle depth, though it’s not necessary. Sometimes, I toss in a handful of spinach at the end for a little extra color and nutrition. If you’re not into Parmesan, a sprinkle of Pecorino Romano can work, but the flavor will be a bit sharper.

FAQ

Can I use frozen shrimp? Yes, just thaw them before cooking so they don’t release too much water and dilute the sauce.

What if I don’t have fresh parsley? Dried parsley will do in a pinch, though fresh really brightens the dish.

Can I make this vegetarian? You could skip the shrimp and add more veggies like mushrooms or zucchini, but it won’t have quite the same flavor profile.

Give this one pot pasta shrimp a try when you want a meal that feels homemade but doesn’t demand hours in the kitchen. It’s a reminder that sometimes simple is exactly what dinner needs.