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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.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.