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.
Servings 6 servings
Calories 466kcal
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, 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.
Nutrition
Calories: 466kcal | Carbohydrates: 39g | Protein: 27g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 904mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5692IU | Vitamin C: 56mg | Calcium: 277mg | Iron: 3mg