One-Pot Pasta with Shrimp Recipe
Lately, I've been having a blast spending my mornings with Martha Stewart, so I thought it only fitting that I start making some of her dishes, you know, out of respect for our new relationship:-) I decided to start with her one-pot pasta (though Martha refers to it as "one-pan") which sounded a little too good to be true when I saw it, so I had to try it for myself. The good news is that it really is as easy as it sounds. Yes, really. Everything was ready in under 15 minutes. The even better news is that it tastes great too--all of the flavors blend really well together and it's a very light dish so it doesn't feel overwhelming even after a few servings (I'm speaking from lots of experience:-).
In my version, I skipped the red pepper flakes and added wine and shrimp. I also cooked the shrimp separately, so technically mine is a two-pot pasta, if you're counting. Click here to see Martha's original recipe.
RECOMMENDED AGES: If you sub the wine with chicken broth and nix the shrimp, then this dish is suitable for 12+ months. Don't introduce shellfish until 2+ years. Click here to download our easy baby food reference chart to keep track of what foods you can introduce to your baby and when.
SUGGESTED PAIRING: Try it while you're wearing the Apronini in Olivia and it'll taste even better. I know, hard to believe, but trust me on this one.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
- 1 ½-2 lbs medium-large fresh shrimp, peeled and deveined
- ¼ cup dry white or cooking wine
- 3 tablespoons olive oil
- ½ teaspoon dried basil
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground pepper
- ½ lemon
- 1 teaspoon olive oil, for cooking
- 12 ounces linguine (use a kitchen scale to measure)
- 12 ounces cherry or grape tomatoes, halved or quartered if large (look for a pack that's already 12 ounces)
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 3 sprigs basil
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons coarse salt
- ¼ teaspoon freshly ground pepper
- 3 cups water
- 1 ½ cups white wine or chicken broth
- Freshly grated or shaved Parmesan cheese, for serving
Shrimp:1. In a large bowl, combine shrimp, wine, olive oil, seasonings and freshly squeezed lemon juice. Mix thoroughly, cover and set aside. Now, start prepping the pasta ingredients. You'll be returning to the shrimp and multi-tasking (you know, the typical mommy routine) in step #2.
2. Once you start cooking the pasta, heat olive oil in a large saute pan on medium-high heat to prep for the shrimp.
3. Drain shrimp from marinade and add to the pan.
4. Cook for about six minutes, turning frequently.
5. At the 6-minute mark, drain most (but not all) of the liquid; leaving about a tablespoon or so for the shrimp to absorb.
6. Cook for an additional 6 minutes until shrimp have absorbed all of the liquid and have a firm (but not hard) texture.
7. Turn off heat and set aside until the pasta is ready.
1. Combine pasta, tomatoes, onion, garlic, basil, oil, salt, pepper, water and wine in a large straight-sided skillet. Bring to a boil over high heat and cover. Stir and turn pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 12-14 minutes. I found it easiest to do taste tests along the way since the original recipe called for just 9 minutes, but I needed more time in my version. Be careful not to overcook, otherwise the pasta will be mushy.
2. Add shrimp.
3. Serve with Parmesan cheese (I liked mine grated, just a tad bit more than shaved), if desired.
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Hey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier.
When I'm not busy taking orders from my toddler boss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious baby + toddler gourmet creations in my BambiniWare Apronini.
Get my FREE book on How to Make the Best Food for Your Baby here!
I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWare!
- Categories: Food + Drink
- Riche Holmes Grant