Smoky Shrimp, Corn & Pea One-Pot Pasta

Smoky Shrimp, Corn & Pea One-Pot Pasta

2 Reviews
From: EatingWell Magazine, March/April 2017

Make your sauce and pasta all at once with this fast weeknight pasta dinner recipe. By using the exact amount of water you need to cook the pasta—no colanders here—the starch that cooks off into your pasta water, which you usually drain away, stays in the pot, giving you delectably creamy results.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 8 ounces whole-wheat pasta shells or large elbow noodles
  • 1 pound unpeeled raw deveined shrimp (21-25 count; see Tip)
  • 4 cups chopped spinach
  • 1 cup corn kernels
  • 1 cup peas (fresh or frozen, thawed)
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1¾ teaspoons smoked paprika
  • ¼ teaspoon saffron
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh parsley

Preparation

  • Prep

  • Ready In

  1. Combine pasta, shrimp, spinach, corn, peas, onion, garlic, tomato paste, paprika, saffron and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with parsley.
  • Tips: Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.

Nutrition information

  • Serving size: about 1½ cups each
  • Per serving: 297 calories; 2 g fat(0 g sat); 7 g fiber; 49 g carbohydrates; 26 g protein; 103 mcg folate; 127 mg cholesterol; 4 g sugars; 0 g added sugars; 3,362 IU vitamin A; 17 mg vitamin C; 119 mg calcium; 4 mg iron; 553 mg sodium; 684 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (28% dv), Folate (26% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 2 lean meat

Reviews 2

September 26, 2017
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By: Mimi
I made this as directed and it came out bland. I had to add marinara sauce to my pasta for it to have more flavor.
March 09, 2017
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By: HatsOff
This was surprisingly tasty. I wasn't really expecting much but I would definitely make this again - it's easy, uses all pantry / freezer stuff (if you use frozen spinach), tastes good, and is good for you. I made it pretty much exactly as written but scaled down to two servings.
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