Save to Pinterest I discovered this dish on a Thursday evening when I had shrimp thawing on the counter and leftover chicken in the fridge—the kind of night where you're tired of complicated cooking but still want something that feels special. One pot, bold flavors, and a heat that builds as you eat—it became the thing I make whenever I need dinner to feel like an accomplishment without the exhaustion. My kitchen smelled incredible, and honestly, that's when I knew I was onto something.
I remember making this for my sister when she visited unexpectedly and mentioned she was craving something warm and bold—nothing fussy, but not boring either. Twenty-five minutes later we were sitting down with steam rising from our bowls, and she said it tasted like the kind of thing you'd order at a place with red checkered tablecloths and too much charm. That's when I realized this recipe was the bridge between weeknight exhaustion and weekend restaurant vibes.
Ingredients
- Chicken breast or thighs (250 g): Thighs stay juicier if you're nervous, but breasts work fine—just don't skip browning them, it builds flavor you'll taste in every bite.
- Frozen shrimp (200 g, peeled and deveined): Thawing them first prevents that watery release mid-cook, but honestly, I've skipped this step when I'm in a rush and it's worked.
- Dried penne or rigatoni (300 g): The shape matters because it catches sauce in those little tubes—that's where the flavor lives.
- Yellow onion (1 medium), garlic (3 cloves), red bell pepper (1), fresh red chili (1, optional): The chili is where the heat lives, but you control it—leave it out, add two, whatever your table can handle.
- Crushed tomatoes (400 g can): San Marzano if your budget allows, but canned tomatoes are honest and reliable.
- Tomato paste (2 tbsp): This concentrates the umami—don't skip it or rush the cooking of it.
- Chicken broth (700 ml): The liquid that becomes sauce as pasta absorbs it, so don't swap it for water.
- Dried oregano and basil (1 tsp each), smoked paprika (1/2 tsp), red pepper flakes (1/2–1 tsp): These spices are what transform tomatoes into Diavola—start conservative with the heat and taste as you go.
- Olive oil (2 tbsp): Enough to brown the proteins without turning this into a slick situation.
- Parmesan cheese (50 g, grated), fresh basil, lemon wedges: The finish that ties everything together and brightens the heat.
Instructions
- Get your pot hot and build the base:
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until you see the surface shimmer. Add the chopped onion and let it soften for 2–3 minutes until it turns translucent and smells sweet, then stir in the garlic, red bell pepper, and chili.
- Brown the chicken:
- Push the vegetables to the sides and add the chicken pieces, letting them sit undisturbed for a minute or two so they pick up a golden color. Stir and keep cooking for another 2–3 minutes until all sides are touched by heat.
- Wake up the spices:
- Stir in the tomato paste, smoked paprika, oregano, basil, and red pepper flakes, cooking for about 1 minute until your entire kitchen smells like an Italian kitchen should. This step is where the magic happens, so don't rush it.
- Add the liquid and pasta:
- Pour in the crushed tomatoes and chicken broth, bring it to a boil, then add the dried pasta with a generous pinch of salt. Stir well so nothing sticks to the bottom, then reduce heat to a simmer, partially cover, and let it cook for 10 minutes, stirring occasionally.
- Finish with the shrimp:
- Add the shrimp, stir, and cook uncovered for 5–7 minutes more until the pasta is tender but still has a slight chew and the shrimp have turned pink and opaque. Taste and adjust the salt and pepper.
- The final touch:
- Remove from heat and stir in the grated Parmesan until it melts into the sauce and coats everything. Serve immediately with fresh basil and lemon wedges on the side.
Save to Pinterest There's a moment toward the end, when the shrimp turns pink and the pasta has softened just enough, when you realize this one pot holds everything—proteins, vegetables, starch, sauce—all working in harmony. That's when it stopped being a recipe and became something I actually look forward to making.
When You Need the Heat
Diavola means devil-like in Italian, and this pasta earns that name with every bite. The spice doesn't sneak up on you; it builds gently through the red pepper flakes and chili, warming your mouth and loosening your shoulders in the best way. I've learned to serve it with a cold glass of something crisp—Pinot Grigio, sparkling water, whatever keeps your palate happy—because that contrast is part of the experience.
Making It Your Own
This is a flexible recipe that doesn't mind improvisation. Some nights I've added a handful of olives or capers because they were sitting in my pantry, and the briny sharpness cut through the sauce in a way that felt right. You could swap the chicken for turkey, leave it out entirely for a lighter version, or even add a splash of white wine if you want to get fancy. The bones of the dish are solid enough that variations feel like creativity, not desperation.
The Spice and the Sweetness
The tomato sauce carries a natural sweetness that balances the heat beautifully, and that's something I noticed only after making this dish a few times. The smoked paprika adds a depth that feels almost smoky-charred, like the tomatoes spent time on a fire before they ended up in your pot. Fresh basil at the end—not cooked into the sauce but scattered on top—brings a brightness that makes everything taste fresher and more alive.
- Taste the sauce before the shrimp goes in so you know exactly what you're working with.
- If it's too spicy, a squeeze of lemon or dollop of sour cream at the table helps anyone who needs relief.
- Leftovers keep well and sometimes taste even better the next day, though I rarely have any.
Save to Pinterest This is the kind of dinner that transforms a regular evening into something worth remembering—bold, warm, honest food that comes together in less than an hour. Every time I make it, I'm reminded that the best meals are the ones that don't require a lot of fuss but still make you feel taken care of.
Common Recipe Questions
- → Can I adjust the spice level?
Yes, reduce or omit the fresh chili and red pepper flakes to make it milder, or add more for extra heat.
- → What pasta types work best?
Penne or rigatoni are ideal as they hold the sauce well and cook evenly in one pot.
- → Can I substitute the proteins?
Chicken can be replaced with turkey or omitted for a pescatarian approach focusing on shrimp.
- → Is it important to thaw shrimp before cooking?
Thawing shrimp helps ensure even cooking but adding frozen shrimp directly is possible; just add a few extra minutes.
- → How do I prevent the pasta from sticking?
Stir occasionally during simmering and add sufficient broth so the pasta cooks smoothly without sticking.