One Pot Shrimp Pasta Primavera
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
466 kcal
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Course
Main Course
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Cuisine
American
One Pot Shrimp Pasta Primavera
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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.
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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 freshly grated Parmesan cheese or shredded, plus more for garnish
- Salt and freshly ground black pepper
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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.
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 Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
261mg
(87%)
Sodium
904mg
(38%)
Potassium
458mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5692IU
(114%)
Vitamin C
56mg
(62%)
Calcium
277mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 261mg | 87% |
| Sodium | 904mg | 38% |
| Potassium | 458mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5692IU | 114% |
| Vitamin C | 56mg | 62% |
| Calcium | 277mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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