30 Minute Shrimp Diavolo Pasta

Posted by on Feb 13, 2019 in #LastMinuteMeals, blog, blogs, recipes

Happy (almost) Valentine’s Day, mamas! My goal this week was to bring you all a recipe that is easy to make in a short amount of time, while still being romantic to share with your Valentine! One of my favorite, hands off, recipes is a One Pot Pasta that I copied from a Martha Stewart magazine years ago and have since tweaked for my taste. Today I am turning it into a Shrimp Diavolo dish and it will not disappoint! And when you have enjoyed the heat in this dish, cool down with something sweet like the cherry coconut macaroons we featured last week!

Here’s how to make it: First, cook your shrimp (unless you bought pre-cooked!). All you have to do is lightly sauté them until they are just pink and curled into themselves. Set aside. Then, in a large sauce pan add the chicken stock, garlic, onion, tomatoes, spinach, spices, and spaghetti. I know it sounds weird to add everything at once, but trust me. Heat over a medium flame.

As the chicken stock heats up, let the spaghetti slowly submerge into it. Stir often to make sure all of the flavors are equally distributed. Cook for about 20 minutes, or enough time to let the chicken stock fully reduce and let the pasta cook completely. Next, add the shrimp, folding them into the pasta. Next, top with everyone’s favorite pasta sauce, Mama Jess Organic Garden Pasta Sauce, heating it up and stirring it into the pasta.

Viola! That is truly the entire recipe. Ready in 30 minutes to share with your love and little Valentines.

Happy Valentine’s Day from the Mamas at Mama Jess!

30 Minute Shrimp Diavolo Pasta
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 4.5 cups chicken stock (or vegetable stock)
  2. 5 cloves garlic
  3. ½ white onion, sliced
  4. 4 heirloom tomatoes, blanched and roughly chopped (could use a can of diced tomatoes instead)
  5. 1 cup spinach
  6. 12 oz spaghetti
  7. 2 lbs shrimp, peeled (the shrimp I bought was precooked. If yours is raw, just sauté until they are pink before putting them in the pasta)
  8. Salt and pepper to taste
  9. 5 tbsp basil and oregano
  10. 3 tbsp red pepper flakes (where the “diavolo” part comes from)
  11. ½ jar of Mama Jess Garden Organic Pasta Sauce
  1. In a large sauce pan, add chicken stock, garlic, onion, tomatoes, spinach, spices, and spaghetti.
  2. Heat pan on medium for about 20 minutes.
  3. Stir often, allowing the pasta to get fully submerged in the stock. Stir often to combine all of the flavors.
  4. After about 20 minutes, the stock will be almost completed reduced. If there is still some covering the body of the pan, continue to let reduce, stirring to make sure nothing sticks together.
  5. Add in pre-cooked shrimp. If you bought fresh or raw shrimp, simply sauté in a separate pan until just pink and curled prior to adding to pasta.
  6. With the heat still on, pour ½ a jar (or more!) of Mama Jess Garden Organic Pasta Sauce, stirring to cover everything and warming up the sauce. Serve hot and enjoy!
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