When you want something creamy, delicious and satisfying without a lot of effort, this One Post Shrimp Pasta is just the thing! Tender pink shrimp cook up with creamy tomato pasta all in the same pot, saving you time and dirty dishes.

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creamy one pot shrimp pasta in a white bowl, topped with fresh basil and Parmesan cheese

If you’re looking for a dinner that feels fancy but comes together in a snap, this One Pot Shrimp Pasta is exactly what you need! Creamy, comforting, and full of flavor, this recipe combines juicy shrimp, tender pasta, and fresh spinach all in one pot—meaning fewer dishes and more time to relax after dinner. It’s the perfect weeknight meal that’s easy enough for busy nights and ready in under 30 minutes.

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I love that everything cooks together in the same pot, so the pasta absorbs all that rich flavor from the broth, tomatoes, and cream. Then, just before serving, we stir in the shrimp, spinach, and Parmesan to bring it all together. This gives you a restaurant-quality pasta dish that feels indulgent but is surprisingly simple to make.

I wish all dinners were one pan. I think they might just be my favorite!

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Large pot or pan
2 tablespoons olive oil
1 onion, finely diced
Salt + Black Pepper
Red Pepper flakes for heat, optional
3 cloves garlic, finely minced
1 (28 oz) can diced tomatoes
½ cup heavy cream– this makes the sauce nice and creamy, but you can leave it out, if you’d like.
1 (16 oz) box penne pasta (or any short-cut pasta you like)
3 cups chicken broth– vegetable broth, seafood stock or water all work
1 pound large shrimp, thawed if frozen and cleaned
1 (5 oz) bag baby spinach
½ cup grated Parmesan cheese or asiago- whatever you have!
Fresh chopped basil, for serving

air fryer chili lime shrimp

How To Make It

Sauté the onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5–7 minutes. Season with salt, pepper and red pepper flakes. Add the garlic and sauté for another minute until fragrant.

Cook the pasta base: Stir in the diced tomatoes, heavy cream, uncooked pasta, and chicken broth. Make sure the pasta is fully submerged in the liquid. Cover and cook over medium-high heat for about 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has reduced.

Add the shrimp: Stir in the shrimp and continue cooking over medium-high heat for 2–4 minutes, until the shrimp turn pink and are cooked through.

Finish it off: Remove the pot from the heat. Stir in the baby spinach, Parmesan cheese, and fresh basil until the spinach is wilted and everything is creamy and combined. The sauce will thicken more as it cools.

Serve: Dish up big bowls and enjoy your one-pot dinner with some crusty bread on the side!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

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Variations

Make it spicy: Add extra red pepper flakes or a drizzle of sriacha for a little kick.
Switch up the protein: Try chicken, sausage, chicken sausage or even scallops instead of shrimp.
Go veggie-heavy: Toss in broccoli, mushrooms, zucchini, or bell peppers with the onions for extra veggies.
Cheese it up: Stir in a little mozzarella or Asiago along with the Parmesan for an extra cheesy finish.

FAQ’s

Can I use frozen shrimp?
Yes! Just make sure your shrimp are thawed, peeled, and deveined before adding them to the pot. They cook quickly, so toss them in near the end and watch for them to turn pink.

Can I use a different pasta shape?
Absolutely. Penne works great, but rotini, rigatoni, shells, or bowties all hold up well in this one pot method. Cooking times may vary slightly depending on the pasta shape.

What if I don’t have heavy cream?
You can substitute half-and-half for a lighter option, though the sauce won’t be quite as rich. A splash of cream cheese stirred in at the end also works. The heavy cream can be omitted if you don’t want the sauce to be creamy.

How do I store leftovers?
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.

Can I freeze One Pot Shrimp Pasta?
Because of the cream and shrimp, this dish doesn’t freeze very well. The texture can change when thawed. If you’d like to freeze, make the pasta base only (without shrimp and spinach), then add the fresh ingredients when reheating.

What can I serve with this pasta?
A simple green salad and crusty bread are perfect! You could also serve roasted vegetables or garlic breadsticks on the side.

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Easy Weeknight Dinner Idea

This One Pot Shrimp Pasta is creamy, flavorful, and ready in under 30 minutes. Juicy shrimp, tender pasta, fresh spinach, and Parmesan all cook together in ONE pot—less cleanup, more flavor! Perfect for busy families or a cozy date night.