This post may contain affiliate links. For more information, please see our affiliate policy.
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.
Meggan’s notes
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.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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: 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.
- 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.
Step by step 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, ½ teaspoon salt, and ½ 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.
Recipe tips and variations
- Yield: This recipe makes 8 cups of Shrimp Pasta total, enough for 4 servings, 2 cups each.
- 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.
- 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.
More shrimp recipes
Fish and Seafood Recipes
Grilled Shrimp Skewers
Fish and Seafood Recipes
Cajun Shrimp
Fish and Seafood Recipes
Homemade Shrimp Scampi
Mexican Recipes
Shrimp Fajitas
Join Us
One Pot Shrimp Pasta Primavera
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, ½ teaspoon salt, and ½ 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.
Recipe 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
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Why boil the shrimp and veggies with the pasta, only to throw out all that nutrition (and flavor) with the pasta water? Am I missing something, or would it make much more sense to cook the shrimp and veg in with the sauce?
Hi Chris, making a new sauce allows for more control over the final flavor and consistency of the sauce, since the pasta water contains the starch from the pasta. You can absolutely reserve the cooking water and use it to make your sauce, with adjustments likely needed. This recipe is a guide, please make the sauce as you wish! – Meggan
This recipe is by far the absolute worst shrimp Primavera recipe ever created. I was so embarrassed to serve this to guests. I followed the directions exactly and created the worst I have ever made. Itโs not hard to screw up what should be an easy recipe but this is simply awful!
Hi Katie, I sincerely apologize that the Shrimp Primavera recipe didn’t meet your expectations, and I’m sorry for any inconvenience and embarrassment it may have caused. I value your feedback. If there’s anything specific you’d like to share about it, or if you have suggestions for improvement, please write back and let me know. Sorry again. – Meggan
This was absolutely deliciousโฆ Iโm not used to cooking w seafood bc it intimidates me .. but this recipe was easy and full of flavor, my husband was craving shrimp and pasta for his birthday dinner and loved this .
Hi Taimi, I’m so glad you guys loved it! Please tell him Happy Birthday! Take care! – Meggan
Flavor was nice but I found the sauce to be way too runny. I feel like 1/2 chicken broth would have been enough. I ended up adding cornstarch to thicken it.
Hi J, Iโm sorry your sauce was too runny. Iโll add this to my list to text again, thanks! – Meggan
Hi Meggan; thank you for this post; it seems ideal to have for a week supper and to take the leftovers (if any left) to office the next day !
And, yes, your photos are great !
Hi 2pots2cook! You’re welcome, and thank you! I’m glad you enjoyed it! – Meggan