gotham kitchen


shrimp and pea paella

Paella is another member of our rotating weeknight dinners. It’s a one-pot dish that can be on the table in about 30 minutes AND you can swap out the proteins to keep it from getting boring. But really, paella is never boring. The best part is the crisp caramelized rice layer (the socarrat) at the bottom. It honestly took me a few tries to get that crisp right but I learned the secret: don’t stir the rice. I know it’s tempting; every part of you wants to stir that rice to get it evenly cooked. But DON’T DO IT. You won’t regret it, I promise. This version includes shrimp and peas, but I’ve also used spicy sausage (chorizo or andouille work) and chicken.

shrimp and pea paella

shrimp and pea paella
Prep time
Cook time
Total time
A Spanish-inspired one-pot wonder with shrimp, peas and rice.
Serves: 2-4 servings
  • shrimp and pea paella
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 1½ cups Arborio rice (I've also used long and medium-grain brown rice and it was just as delicious)
  • 1 pinch of saffron, about 5-10 strands
  • ¼ cup dry white wine (sauvingon blanc or pinot grigio work)
  • 1½ cups chicken or vegetable stock
  • 1 can (14.5 ounces) diced tomatoes, drained
  • ¾ pound large shrimp, peeled and de-veined, tails on or off
  • 1 cup frozen peas, thawed
  • Salt and pepper to taste
  1. In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly toasted, about 3 minutes.
  2. Add wine and stir until evaporated. Add stock, saffron and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, 10 minutes.
  3. Place shrimp evenly around the skillet and top with peas. Cover and cook until shrimp is cooked through (will turn white-ish pink), about 7-10 minutes. Season with salt and pepper.

one-pot skillet lasagna

I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?

  • 1 tablespoon olive oil
  • 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
  • 1 box (16 oz) of penne pasta
  • Salt and ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1 cup part-skim or low fat ricotta cheese
  • 2 tablespoons fresh basil leaves, chopped


  • Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
  • Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
  • Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
  • Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
  • Top with fresh chopped basil and serve!