Single pot pasta is our go to recipe
We particularly adore one-pot spaghetti. In fact, if you hang around long enough, you'll notice that we create a new one virtually every week! We've discovered that cooking everything in one dish not only saves time, but also considerably improves the flavor of the food.
Pasta is a fantastic cuisine in our opinion. It's simple to have on hand because it's shelf stable for a long time, plus it's a meal that practically everyone appreciates! However, in order to cook dry pasta, it must first be rehydrated.
Most recipes instruct you to cook pasta in strongly salted water. If you ignore the salt, your pasta will be tasteless, regardless of how tasty your sauce is. This is due to the fact that the majority of the seasoning of the pasta occurs during the rehydration phase.
That, my friends, is why we adore the idea of one-pot spaghetti.
Cooking the pasta in broth rather than water, along with all of the other ingredients and spices, helps the uncooked spaghetti noodles to absorb all of the flavor as they cook. During the cooking process, the pasta produces gluten, which helps thicken the sauce.
This flavor hack is our favorite reason one pot pasta is in our weekly menu, but it isn't the only one! It not only enhances the flavor of the meal, but it also makes it easier to prepare and clean up. How frequently do you cook with only one dish to wash?
Treat yourself to a simple cleanup! If you enjoy this one-pot pasta approach as much as we do, be sure to check out our top five favorite one-pot pasta dishes here.
What is pesto?
If you've never eaten pesto before, we can assure you that it's pure magic! You may buy it pre-made at any grocery store, or you can make it yourself using our recipe for fresh basil pesto.
Pesto is an Italian sauce that originated in Genoa, a northern Italian town. Basil, pine nuts, garlic, parmesan cheese, and olive oil are the main ingredients. You can simply make dairy-free pesto by leaving out the parmesan cheese!
We really enjoy making this dish in the summer, when fresh basil is in season.
Fresh pesto may be kept in the refrigerator or freezer. You should keep it in an airtight container for 3 days in the fridge or up to 3 months in the freezer. To make defrosting easier, freeze the pesto in silicone ice cube trays and take out only what you need!
What kind of pasta to use for this recipe
While any kind of pasta would work for this dish, we think big shells (called Gnocca) are the tastiest! The form of these shells is ideal for absorbing sauce and providing a really realistic experience.
TerraMar, an online supermarket that gets items from all around the world, sells the identical ones we use. This recipe's pasta is manufactured in Italy at the Grangnano Pasta Factory using fresh local ingredients.
Is one-pot shrimp pesto nutritious?
The quick answer is yes!
While this dish is really simple, it is a good source of protein and an easy way to sneak in some vegetables without sacrificing flavor. The spinach wilts so perfectly into the spaghetti that you can't even know it's there. And spinach is a fantastic source of iron and protein from plants!
We also prefer to use shrimp as the protein in this meal because it is lighter than most other animal proteins. It has a low fat content and a low calorie count. While you may not want to eat shrimp every day due to its high salt and carbohydrate content, it is a good way to vary your meals.
How to make one pot shrimp pesto
1.Fill a deep dish pot halfway with pasta shells (or your preferred pasta). Ideally, you should use a pot with a matching top or cover.
2.Top with the cherry tomatoes and olive oil. Season with salt, pepper, oregano, and thyme after that.
3.Pour the broth over the ingredients and bring to a boil over medium high heat. Cook the pasta for 9-11 minutes, or until the shells acquire an al dente texture.
4.After that, remove from the heat and stir in a heaping teaspoon of pesto, heavy cream, and one cup of spinach. Mix everything together while the saucepan is still hot, allowing the spinach to wilt naturally without becoming too mushy.
5.Serve immediately in a spaghetti dish of your choice. Baked (or sautéed) shrimp and shaved parmesan cheese on top.
How to make baked shrimp
1.Preheat the oven to 400°F.
2.Combine the thawed and dried shrimp in a mixing basin. Toss with olive oil, salt, pepper, paprika, chili powder, and garlic until well combined.
3.Place the shrimp in a single layer on a large sheet pan. Bake for 10-13 minutes, or until well done (pink and opaque)
pasta recipe
Prep Time15 minsCook Time13 minsTotal Time28 minsServings: 8 servings
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
INGREDIENTS
- 1 lb uncooked pasta shells (or your choice of pasta)
- 1 cup cherry tomatoes
- 2 tsp lemon olive oil (or extra virgin olive oil)
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 4 cup low sodium vegetable broth
- 1/4 cup prepared pesto
- 1/3 cup heavy cream
- 3 cups fresh baby spinach
- 1 lb large raw frozen shrimp (21-25 per pound (thawed))
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp extra virgin olive oil
- 3 cloves minced garlic
INGREDIENTS
1. Preheat the oven to 400°F.
2. Place the thawed shrimp in a large mixing basin. Combine the olive oil, salt, pepper, paprika, chili powder, and garlic in a mixing bowl. Toss the shrimp until evenly coated.
3. In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
4.In a large (4.5 qt) saucepan, add the pasta shells (or any pasta of your choice).
5. Cherry tomatoes, salt, pepper, oregano, and thyme should all be added. Over medium-high heat, pour the broth over the ingredients and bring the mixture to a boil.
6. The pasta should be cooked for 9 to 11 minutes, or until the shells are al dente.
7. After that, take off the heat and stir in some heavy cream, pesto, and spinach. As long as everything is combined while the pot is still hot, the spinach will naturally wilt without becoming overly mushy.
8. Serve right away in your preferred spaghetti dish. Add shrimp on top.