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. Source: EatingWell Magazine, March/April 2017

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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 Facts

297 calories; 1.6 g total fat; 0.3 g saturated fat; 127 mg cholesterol; 553 mg sodium. 684 mg potassium; 49.3 g carbohydrates; 7.3 g fiber; 4 g sugar; 26.2 g protein; 3362 IU vitamin a iu; 11 mg niacin equivalents; 17 mg vitamin c; 103 mcg folate; 119 mg calcium; 4 mg iron; 136 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
A little bland. I'll add Lawry's next time but I love this dish! Read More
Rating: 3 stars
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. Read More
Rating: 5 stars
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. Read More