This delicious Shrimp Pasta Primavera is IDEAL for busy weeknights! It’s ready in 30 minutes and uses just one pot for everything making cleanup a breeze.

It seems like a lifetime ago that I worked in the Accounting department of a restaurant supply company in Wisconsin.

I didn’t have a food blog in those days, but the writing was on the wall. I was already obsessed with food. I collected and distributed recipes like they were currency.

Shrimp Pasta Primavera in a blue pot.

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I worked in a small department with awesome coworkers. One coworker in particular always had something fun for lunch. (She also ironed her jeans and sweaters. She was the total package).

This Shrimp Pasta Primavera was one of her recipes. She got it from the back of a McCormick Recipe Inspirations package (they sell small amounts of different spices in a package, along with a recipe, and you supply the rest of the ingredients).

One pot Shrimp Pasta Primavera on a white plate with a fork.

I have adapted it further over the years and it tastes even better than I remember. It takes me back just the same!

The reason YOU might be interested in Shrimp Pasta Primavera is that you can make it in one pot, on your stovetop, in 30 minutes or less. Hello, easy-weeknight-dinner-solution!

It’s packed with veggies, chewy pasta, a light cream sauce, and plenty of shrimp. If you love shrimp, you are going to love this recipe!

Shrimp Pasta Primavera in a blue pot.

One Pot Shrimp Pasta Primavera

This delicious Shrimp Pasta Primavera is IDEAL for busy weeknights! It's ready in 30 minutes and uses just one pot for everything making cleanup a breeze.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 466


  • 8 ounces linguine
  • 1 pound large shrimp peeled and deveined
  • 1 cup broccoli florets
  • 1 cup frozen peas
  • 1 red bell pepper chopped
  • 2 large carrots peeled and sliced
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 1/2 teaspoons dried dill weed
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon dried thyme
  • 1 cup heavy cream
  • 3/4 cup chicken broth
  • 1/2 cup Parmesan cheese plus more for garnish
  • Salt and freshly ground black pepper


  • In a large pot or Dutch oven, bring 3 quarts water to a boil. Add pasta. Cook until al dente, about 7 to 10 minutes, adding the shrimp, broccoli, peas, bell pepper, and carrots to the pot during the last 4 minutes of cooking time. Drain well.
  • In the same pot, melt butter until foaming. Stir in garlic until fragrant, about 30 seconds. Add dill, onions, thyme, cream, broth, parmesan, ½ teaspoon salt, and ½ teaspoon pepper.
  • Bring to boil, whisking constantly, then reduce heat to low and simmer 5 minutes. Add pasta, shrimp, and vegetables back to the pot and toss to combine. Serve immediately, passing more parmesan at the table for garnish.


Adapted from McCormick Recipe Inspirations.


Calories: 466kcalCarbohydrates: 39gProtein: 27gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 261mgSodium: 904mgPotassium: 458mgFiber: 4gSugar: 5gVitamin A: 5692IUVitamin C: 56mgCalcium: 277mgIron: 3mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. Hi Meggan; thank you for this post; it seems ideal to have for a week supper and to take the leftovers (if any left) to office the next day !
    And, yes, your photos are great !5 stars