Spain on a Fork > All Recipes > Main Dishes > One-Pan Creamy PASTA with SHRIMP & VEGETABLES
All Recipes, Main Dishes / May 15, 2020


Are you ready for the most delicious pasta ever? This One-Pan Creamy PASTA with SHRIMP & VEGETABLES is it. Loaded with an insane amount of flavor, super easy to make and comes together in just about 30 minutes.

When I say one-pan pasta, I mean a one-pan pasta. Everything is made in the same pan at the same time. Making this pasta dish super easy to make and one pot less to wash 🙂 .

Seriously though, the flavors of this pasta are out-of-this world. Between all the veggies, olive oil and shrimps, it is an explosion of flavors. However, what really takes this pasta to the next-level is the saffron. So make sure to use high-quality saffron threads here. It makes ALL the difference in the world.

TIPS & TRICKS to make this Recipe: I used whole wheat penne pasta to make this recipe, but you can use any type of pasta you like. To make this pasta creamy, I used Greek yogurt instead of heavy cream. Which makes this pasta dish much healthier. The secret? Remember to add in the Greek yogurt at room temperature, otherwise you risk the chance of the yogurt curdling.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this One-Pan Creamy PASTA with SHRIMP & VEGETABLES

5 from 3 votes


Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil
  • 12 raw jumbo shrimp peeled & deveined
  • 4 cloves garlic
  • 1/2 onion
  • 1 red bell pepper
  • 1/2 zucchini
  • 15 oz can diced tomatoes
  • 1 1/2 cups water
  • 1/2 tsp saffron threads
  • 2 cups penne pasta
  • 1 cup Greek yogurt
  • sea salt
  • freshly cracked black pepper
  • handful freshly chopped parsley


  1. Thinly slice 4 cloves of garlic, roughly chop 1/2 of an onion, cut 1 red bell pepper into 1/2 inch by 1/2 inch squares and cut 1/2 a zucchini into half shapped moons that are a 1/4 inch thick, also reserve 12 jumbo shrimp (peeled & deveined) that have been patted dry with paper towels and seasoned with sea salt & black pepper

  2. Heat a large fry pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add in the shrimps and cook for 45 seconds per side, then remove the shrimps from the pan and transfer to a bowl, cover with foil paper

  3. Using the same pan with the same heat, add in the chopped onions and sliced garlics, mix with the olive oil, 1 minute later add in the cut bell pepper and cut zucchini, continue to mix everything with the olive oil, 3 minutes later add in one 15 oz can of diced tomatoes, pinch in 1/2 tsp saffron threads and season with sea salt & black pepper, mix everything together until well combined, then add in a generous 1 1/2 cups of cold water and season the water with a little sea salt, once it comes to a boil add in 2 cups of penne pasta and give it a quick mix so everything is evenly divided

  4. About 8 minutes after adding the pasta and most of the water has incorporated into the pasta, add the cooked shrimps back into the pan, place a lid on the pan and lower the fire to a low-medium heat, after simmering for about 4 minutes turn off the heat, remove the lid, add in 1 cup of Greek yogurt at room temperature and season the yogurt with black pepper, gently mix together until everything is well combined, sprinkle with some freshly chopped parsley and serve at once, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this one-pan pasta.

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  1. danny orlando

    5 stars
    We really liked this recipe. My wife even went for seconds which she never does. I did make few modifications: 1) used large elbows because that is what I had on hand, 2) substituted in carrots for zucchini because I didn’t have it, 3) used heavy cream instead of yogurt for the same reason, 4) used a little extra saffron, and 5) cooked the pasta for 3 minutes longer, then added back the shrimp for 2 minutes for final cook. The dish was delicious. Last night we had some vinegar and garlic mushrooms (always a favorite). Thanks Albert for all you do to help us cook better.

    05 . Mar . 2022
    • Spain on a Fork

      Sounds great! Thanks for the comment Danny 🙂 Much love

      06 . Mar . 2022
  2. Nick

    5 stars
    Just made this recipe and we loved it. Happy to have found your site. I look forward to making all your other delicious recipes. Best regards.

    Nick from Danbury Connecticut, USA

    21 . Feb . 2021
    • Spain on a Fork

      So happy to hear that! much love ?

      21 . Feb . 2021
  3. Janet Thompson

    5 stars
    How wonderful to have found your site. My partner is Spanish – I can make these for him as a surprise! Is there a book? Do you have a restaurant in Valencia?
    Carry on the good work – truly wonderful. Viva Espana!!
    Janet T

    15 . May . 2020
    • Spain on a Fork

      No book and no restaurant, just a home cook that loves to cook and create recipes 🙂 thanks for the comment Janet, much love from Spain <3

      15 . May . 2020

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