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My One Pot Shrimp Pasta Primavera is created with weeknight dinners in mind! This healthy 30-minute meal comes together in one pot so clean-up is a breeze.

A plate of Shrimp Pasta Primavera.

Dill, onion, thyme, and garlic team up with magical results! Nope, we’re not talking about ranch dressing; these spices add a flavor punch to my One Pot Shrimp Pasta Primavera.

These tastemakers perk up the savory, creamy, absolutely luscious sauce, while mountains of vegetables and protein-rich shrimp “stretch” the pasta so a few carbs go a long way. This 30-minute meal is the epitome of balance in my eyes, and it’s become such a family favorite I whip it up at least once each week. In addition to being healthy and delicious, it’s a breeze to tidy up after, too, since everything cooks together in one pot.

Now who’s ready for a pasta party?

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. One Pot Shrimp Pasta Primavera Recipe

Recipe ingredients

Labeled ingredients for one pot shrimp pasta primavera.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Linguine: Or another long and sturdy pasta such as bucatini or pappardelle. (Thin, delicate styles like angel hair will easily get overwhelmed by the vegetables and shrimp.)
  • Shrimp: Choose fresh shrimp or thawed frozen shrimp that have been peeled and deveined. If your fishmonger doesn’t offer them already this way, here’s how to clean shrimp.
  • Red bell pepper: I adore the way the red pops against the green vegetables and tan pasta, but green, orange, or yellow bell pepper work just as well here.
  • Cream: Half and half or whole milk will also do, but I personally prefer the richness that only real, unadulterated cream can deliver.
  • Chicken broth: Use homemade chicken broth or your favorite store-bought brand. Since the pasta sauce is dressed up with Parmesan and cream, the results will be similar.

Step by step instructions

  1. 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.
Vegetables cooking in a pot.
  1. 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.
Primavera sauce in a pot.
  1. 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.
A pot of Shrimp Pasta Primavera.

Recipe tips and variations

  • Yield: This shrimp pasta recipe makes six servings, heavy on the shrimp and vegetables and light on the pasta. Pair with a basket of breadsticks or warm slices of No-Knead Bread to round out the meal (and soak up all of the sauce).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
2 plates of Shrimp Pasta Primavera.

Recipe FAQs

What if I don’t have (or don’t love) shrimp?

Try this same easy pasta recipe with a can of drained and rinsed white beans or leftover or rotisserie chicken (diced or shredded).

A plate of Shrimp Pasta Primavera.

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A plate of Shrimp Pasta Primavera.

One Pot Shrimp Pasta Primavera

My One Pot Shrimp Pasta Primavera is created with weeknight dinners in mind! This healthy 30-minute meal comes together in one pot so clean-up is a breeze.
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 466

Ingredients 

  • 8 ounces linguine (see note 1)
  • 1 pound large shrimp peeled and deveined (see note 2)
  • 1 cup broccoli florets
  • 1 cup frozen peas
  • 1 red bell pepper chopped (see note 3)
  • 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 (see note 4)
  • 3/4 cup chicken broth (see note 5)
  • 1/2 cup Parmesan cheese shredded, plus more for garnish
  • Salt and freshly ground black pepper

Instructions 

  • 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.

Recipe Video

Notes

  • Linguine: Or another long and sturdy pasta such as bucatini or pappardelle. (Thin, delicate styles like angel hair will easily get overwhelmed by the vegetables and shrimp.)
  • Shrimp: Choose fresh shrimp or thawed frozen shrimp that have been peeled and deveined. If your fishmonger doesn’t offer them already this way, here’s how to clean shrimp.
  • Red bell pepper: I adore the way the red pops against the green vegetables and tan pasta, but green, orange, or yellow bell pepper work just as well here.
  • Cream: Half and half or whole milk will also do, but I personally prefer the richness that only real, unadulterated cream can deliver.
  • Chicken broth: Use homemade chicken broth or your favorite store-bought brand. Since the pasta sauce is dressed up with Parmesan and cream, the results will be similar.
  • Yield: This shrimp pasta recipe makes six servings, heavy on the shrimp and vegetables and light on the pasta. Pair with a basket of breadsticks or warm slices of No-Knead Bread to round out the meal (and soak up all of the sauce).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Calories: 466kcalCarbohydrates: 39gProtein: 27gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 261mgSodium: 904mgPotassium: 458mgFiber: 4gSugar: 5gVitamin A: 5692IUVitamin C: 56mgCalcium: 277mgIron: 3mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. This was absolutely delicious… I’m not used to cooking w seafood bc it intimidates me .. but this recipe was easy and full of flavor, my husband was craving shrimp and pasta for his birthday dinner and loved this .

    1. Hi Taimi, I’m so glad you guys loved it! Please tell him Happy Birthday! Take care! – Meggan

  2. Flavor was nice but I found the sauce to be way too runny. I feel like 1/2 chicken broth would have been enough. I ended up adding cornstarch to thicken it.

    1. Hi J, I’m sorry your sauce was too runny. I’ll add this to my list to text again, thanks! – Meggan

  3. 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