Name: Shrimp, Corn & Tomato One-Pot Pasta Recipe
Prep time: 5
Cook time: 20
Yield: 4

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 tablespoons butter

3 garlic cloves, peeled and minced

½ cup sun-dried tomatoes, diced

2 cups pasta sauce or marinara

3 cups Aneto Fish Broth

1lb. pasta shells

1 ear corn, kernels removed

1lb. large raw shrimp, peeled and diced

Salt and pepper to taste

¼ cup grated parmesan

2 tablespoons fresh parsley, chopped (optional)

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Instructions:

Melt butter in a large pot over medium heat. Once melted add the garlic and sun-dried tomatoes, sauté until fragrant and tender, 2-3 minutes.
Add the pasta sauce and fish broth, whisk to combine, and bring to a simmer.
Once simmering, add the pasta shells, cover, and cook for 10 minutes.
Add the shrimp and corn to the pot, stir to combine, and continue to cook for 5 minutes or until the pasta is tender and the shrimp are cooked through.
Season the pasta to taste with salt and pepper, divide between plates or bowls.
Sprinkle with parmesan and chopped parsley (optional) before serving.

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About this recipe

This easy one-pot pasta is short on ingredients as well as time. Even with very few items, we were still able to infuse oodles of flavor. One big contributor to our flavor maximization is the use of Aneto Fish Broth!

This broth is made with the freshest produce and seafood available, elevating our one-pot pasta sauce, and pairing well with the sun-dried tomatoes, garlic, corn, and shrimp.