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.
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, 1/2 teaspoon salt, and 1/2 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.
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.