Noodles & Pasta

Smoky Shrimp, Corn & Pea Pasta

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Drescription

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.

Ingredients

  • 8 ounces whole-wheat pasta shells, large elbow noodles or large rigatoni noodles
  • 1 pound unpeeled raw deveined shrimp (21-25 count; see tip)
  • 4 cups chopped spinach
  • 1 cup corn kernels
  • 1 cup peas (fresh or frozen, thawed)
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1 ¾ teaspoons smoked paprika
  • ¼ teaspoon saffron
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh parsley for garnish

Directions

  1. 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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