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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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 466kcal


  • 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 onions
  • 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, 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.


Adapted from McCormick Recipe Inspirations.


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