One-Pot Wonders

Spicy, Creamy Pasta for Two

May  4, 2019
1 Ratings
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

This recipe is adapted from Martha Stewart's One-Pan Pasta. I changed some of the ingredients based on my tastes and what I had on hand. I prefer creamy sauces over tomato-based ones and I love dishes with strong flavors. I am just cooking for me and I don't love eating leftovers, so I made this to be one meal now and one later.

Then I loosely followed the cooking instructions, "winging it" as I went. Everything went pretty well. I had to add some extra salt afterwards. Next time, I'd probably decrease the spice factor was a little much even for me. —Aurora

What You'll Need
  • 3/4 cup uncooked orzo
  • 1/2 cup onion, cut in half & thinly sliced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon basil flakes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water
  • 1/2 cup mushrooms, thinly sliced (I used crimini & shiitake)
  • 1 teaspoon lemon juice
  • 16 frozen cooked shrimp, medium
  • 1/4 cup brie cheese
  • 1 tablespoon harissa
  1. Heat up medium tall-sided skillet up med-high heat. Combine mushroom, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and frozen shrimp. Heat until soft and starting to brown, about 3-5 minutes.
  2. Add lemon juice, let evaporate for about a minute.
  3. Add pasta, water, brie cheese, and harissa. Bring to a boil over high heat. Once boiling, cook uncovered stirring frequently until pasta is soft but al dente and water has evaporated to the consistency of a sauce.
  4. Serve in a bowl with salt and pepper to taste.

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1 Review

Pamela T. February 22, 2020
I riffed on this to make it a side dish, so I didn’t use the shrimp and I substituted 1/3 cup half and half for the Brie. It was a great accompaniment to grilled sausages and salad. Nice creamy sauce without being too rich. Also used all shiitake mushrooms as it was all I had on hand and used 1/8 teaspoon of crushed red pepper flakes. Will try again in the future with the shrimp.