One Pot Pasta Primavera with Shrimp
This One Pot Pasta Primavera with Shrimp is a weeknight dinner win. Packed with spring vegetables and fresh shrimp, this hearty, yet light, pasta dinner is enrobed in a velvety, creamy sauce. Kid (and husband) approved!
Happy Spring!!! Even though Mother Nature really hasn’t gotten the memo yet….I’m willing it to happy. We just got back from our spring break in New York City where we at everything. I’m not even kidding….we ate all the food in the entire city. And probably drank all the wine, too. It was a food filled, action packed week but I’m so glad to be back and into my regular routine. I couldn’t wait to get back in the kitchen and cook up something green….green meaning health filled. I needed vegetables which isn’t the norm for me. I usually shun salads because cupcakes exist but I have to say….this One Pot Pasta Primavera with Shrimp was just what I needed to satisfy my body’s craving for nutrients.
If you’ve never had Pasta Primavera before you’re in for a real treat. It’s basically a pasta dish (duh) that is cooked in a velvety cream sauce and tossed with fresh vegetables. I don’t know why I feel like it’s a spring dish but I don’t usually make it any other time of the year. And I like to load mine up with all the green things like asparagus, green beans, peas…you get the picture. But then I like to throw in some grape tomatoes because sometimes they burst and add a beautiful blush color to the sauce. For a bit of protein, I decided to throw in shrimp just to give it more healthfulness. (Is that even a word?)
I’m a big fan of, pretty much, any Pasta Primavera recipe but I didn’t want to waste time or energy washing a ton of dishes being that I just got back from New York and had a pile of laundry waiting for me. I thought it was time to stop the madness of cooking pasta in a separate pot and make things a little easier by making this a One Pot Pasta Primavera recipe. And because everything is cooked in one big pot, the starch from the pasta helps thicken the garlicky, parmesan cream sauce that coats all the vegetables with heaven. Basically.
I definitely think, that even though this easy Pasta Primavera recipe is ready in less than 30 minutes….and is perfect for a weeknight dinner….it’s totally fantastic for entertaining. It was a huge hit with my entire family and leftovers were packed up for a quick grab and go lunch for the next day. It was just as popular as my One Pot Mediterranean Tuna Pasta I made last year and has been on repeat ever since. And it’s almost as quick to make as my absolute favorite Spaghetti Aglio e Olio. (Which doesn’t have one speckle of a vegetable in it.) You could serve any of these with a light green salad and a loaf of crusty bread with some roasted garlic for a truly show stopping dinner that took no time at all.
- 2 tablespoons olive oil
- 4 garlic cloves thinly sliced
- 3 1/2 cups chicken stock
- 12 ounces short pasta
- 1 cup chopped fresh broccoli florets
- 1 cup green beans trimmed
- 8 ounces large shrimp peeled and deveined
- 1 pint cherry tomatoes
- 1 cup frozen green peas
- 1 cup chopped fresh asparagus
- 1/4 cup half and half
- 3 tablespoons butter
- 1 teaspoon finely grated lemon zest
- 1 cup finely grated Parmesan plus more for serving
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped basil
Heat the olive oil in a large, wide bottomed pot or skillet over medium high heat. Add garlic and saute for 1 minutes. Stir in the stock. Cover and bring to a boil.
Stir in the pasta and bring to a boil. Uncover and cook the pasta according to package directions. When 5 minutes remain in the cooking time, stir in the broccoli and green beans. Cover the pot and return to a boil. (If the sauce starts to dry out at any point, add a 1/2 cup water.)
When 2 minutes remain in the cooking time, stir in the shrimp, tomatoes, peas, asparagus and butter. Cover and continue to cook for more 2 minutes, then uncover and cook until pasta is tender, shrimp are cooked through, and stock is almost completely evaporated, about 1 minute more.
Stir in lemon zest, half and half and 3/4 cup Parmesan and toss to coat. Season with salt and pepper.
Sprinkle with the remaining parmesan and basil. Serve immediately.
Can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.