Name: Smoky Shrimp, Corn & Pea One-Pot Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 4 cloves garlic, thinly sliced; 2 tablespoons tomato paste; 1.75 teaspoons smoked paprika; 0.25 teaspoon saffron; 8 ounces whole-wheat pasta shells, large elbow noodles or large rigatoni noodles; 4 cups unsalted chicken broth; 1 cup corn kernels; 0.75 teaspoon salt; 1 pound unpeeled raw deveined shrimp (21-25 count; see Tip); 4 cups chopped spinach; 1 cup peas (fresh or frozen, thawed); 2 tablespoons chopped fresh parsley for garnish; 2 tablespoons sherry vinegar

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance. If making the full dish ahead, toss with a little olive oil to keep the pasta from sticking, and add any fresh herbs or cheese just before serving.

Question 3

Can I make this gluten-free?

Accepted Answer

Absolutely. Substitute regular pasta with your favorite gluten-free pasta brand. Cook according to package directions, as gluten-free pasta often has a different cooking time.

Question 4

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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