One Pot Shrimp Pasta Primavera
User Reviews
5
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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
Description
This shrimp pasta primavera is prepared by boiling linguine with shrimp and assorted vegetables—broccoli, peas, red bell pepper, and carrots—in one pot until the pasta is al dente and the vegetables tender. After draining, butter is melted in the pot, and garlic sautés briefly to release aroma. Dried dill, onion flakes, and thyme are added with heavy cream, chicken broth, Parmesan cheese, salt, and pepper to make a creamy sauce.
The cooked pasta, shrimp, and vegetables are returned to the sauce and tossed together to coat evenly, producing a creamy pasta with soft shrimp and crisp-tender vegetables. The herbs add subtle flavor notes that complement the cheese’s richness and the buttery sauce. This one-pot technique simplifies cleanup and preserves flavor integration.
This dish serves six and pairs well with breadsticks or warm rustic breads to soak up the sauce. Using sturdy pasta such as linguine or similar types is recommended due to the vegetables’ heft. Leftovers can be refrigerated and stored up to four days.
Ingredients
- 8 ounces linguine (see note 1)
- 1 pound Shrimp peeled and deveined (see note 2, large
- 1 cup broccoli florets
- 1 cup peas frozen
- 1 red bell pepper chopped (see note 3)
- 2 large carrot peeled and sliced
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon onion dried minced
- 1/4 teaspoon thyme dried
- 1 cup heavy cream (see note 4)
- 3/4 cup chicken broth (see note 5)
- 1/2 cup Parmesan Cheese or shredded, plus more for garnish, freshly grated
- salt freshly ground
- black pepper freshly ground
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
- Choose sturdy pasta like linguine, bucatini, or pappardelle; avoid delicate types that may get overwhelmed by vegetables and shrimp.
- Use peeled and deveined fresh or thawed shrimp for best texture and convenience.
- Bell pepper can be red for color contrast, or green, orange, or yellow depending on preference.
- Substitute half-and-half or whole milk in place of heavy cream if desired, but cream offers richer results.
- Use homemade or high-quality store-bought chicken broth for better flavor in the sauce.
- Store leftovers in a covered container in the refrigerator for up to four days.
- Suggested servings: six portions with generous shrimp and vegetables relative to pasta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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