Quick and easy One Pot Pasta Primavera with Shrimp is a hearty, healthy weeknight dinner the whole family will love!
Keyword: pasta primavera
Author: Kellie Hemmerly from The Suburban Soapbox
4garlic clovesthinly sliced
3 1/2cupschicken stock
1cupchopped fresh broccoli florets
1cup green beanstrimmed
8ounceslarge shrimppeeled and deveined
1cupfrozen green peas
1cupchopped fresh asparagus
1/4cuphalf and half
1teaspoonfinely grated lemon zest
1cupfinely grated Parmesanplus more for serving
1teaspoons kosher salt
1teaspoonfreshly ground black pepper
1/4cupcoarsely 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.