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
- Salt and freshly ground black pepper
- 8 ounces linguine or other long pasta
- 1 pound raw shrimp peeled and deveined (see note 1)
- 1 cup broccoli florets
- 1 cup frozen peas thawed
- 1 red bell pepper stemmed, seeded, and 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 onion
- 1/4 teaspoon dried thyme
- 1 cup heavy cream or half-and-half
- 3/4 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese plus more for garnish
Instructions
- In a large pot or Dutch oven, bring 3 quarts water and 1 tablespoon salt 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. Season to taste with salt and pepper (I don't think it needs anymore at this point) and serve with additional parmesan cheese.
Video
Notes
- Shrimp: For the best flavor, buy individually quick frozen raw shrimp. Thaw frozen shrimp overnight in the refrigerator or in a bowl in the sink with a trickle of cold water running over them. To clean the shrimp, use a paring knife to cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.
- Yield: This shrimp pasta recipe makes six servings.
- 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