Rating: 3.25 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Breana Killeen
Source: EatingWell Magazine, March/April 2017

Gallery

Credit: Photography / Kelsey Hansen, Styling / Sammy Mila
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Ingredients

Ingredient Checklist

Directions

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, if using.

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Tips

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

308 calories; protein 25g; carbohydrates 49g; dietary fiber 8g; sugars 6g; fat 2g; cholesterol 127mg; vitamin a iu 3362IU; niacin equivalents 1mg; vitamin c 17mg; folate 78mcg; calcium 117mg; iron 4mg; magnesium 72mg; potassium 763mg; sodium 557mg.
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