One Pot Shrimp Pasta Primavera (2024)

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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.

Dill, onion, thyme, and garlic team up with magical results! Nope, we’re not talking about ranch dressing; these spices add a flavor punch to my One Pot Shrimp Pasta Primavera.

These tastemakers perk up the savory, creamy, absolutely luscious sauce, while mountains of vegetables and protein-rich shrimp “stretch” the pasta so a few carbs go a long way. This 30-minute meal is the epitome of balance in my eyes, and it’s become such a family favorite I whip it up at least once each week. In addition to being healthy and delicious, it’s a breeze to tidy up after, too, since everything cooks together in one pot.

Now who’s ready for a pasta party?

Recipe ingredients

Ingredient 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’show 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: Usehomemade chicken brothor your favorite store-bought brand. Since the pasta sauce is dressed up with Parmesan and cream, the results will be similar.

Step by step instructions

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, ½ teaspoon salt, and ½ 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.

Recipe tips and variations

• 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.
• To go: Transfer this pasta to the insert of a 9×13-inch crockpot and then tote it with you to your family gathering. Bonus, you won’t have to ask your host to keep it warm!
• More pasta dinners: Also try Rigatoni with Sausage, Cheese Tortellini in Garlic Butter Sauce, or Sausage Tortellini Soup for easy weeknight meals ready in 30 minutes or less.

Recipe FAQs