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One Pot Shrimp Pasta Primavera

This quick and flavorful One Pot Shrimp Pasta Primavera features vibrant vegetables, succulent shrimp, and al dente pasta cooked in one skillet, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz long pasta (linguine, spaghetti, or thin fettuccine)
  • 1 lb large shrimp, peeled and deveined
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, cut into 1–2 inch pieces
  • 1/2 cup frozen peas (or fresh if available)
  • 1 small shallot, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1/2 cup dry white wine or low-sodium chicken/vegetable broth Optional
  • 3-4 cups low-sodium chicken or vegetable broth Enough to barely cover pasta
  • 1 each zest and juice of 1 lemon For tangy brightness
  • 1/3 cup freshly grated Parmesan Optional for serving
  • Salt and freshly cracked black pepper
  • Red pepper flakes Optional, for heat
  • Fresh basil and parsley, chopped For garnish

Method
 

Preparation
  1. Set shrimp, vegetables, pasta, aromatics, and liquids at hand.
  2. If your shrimp are frozen, thaw quickly in a bowl of cold water for 10–15 minutes and pat very dry.
Cooking
  1. In a large deep skillet or wide pot, heat 2 tbsp olive oil over medium heat.
  2. Add shallot and cook until translucent, about 1–2 minutes.
  3. Add garlic and red pepper flakes—cook for 30 seconds until fragrant.
  4. Add white wine (if using) and scrape the brown bits. Let it reduce for 1–2 minutes.
  5. Add pasta in an even layer, then pour in enough hot broth to just cover the pasta. Add lemon zest, salt, and pepper.
  6. Bring to a simmer and cook, stirring occasionally until pasta is nearly al dente, about 8–10 minutes.
  7. When pasta is almost done, stir in asparagus and cherry tomatoes; cook for 2 minutes.
  8. Add peas and shrimp, cover, and cook for 2–3 minutes until shrimp are pink and vegetables are tender-crisp.
  9. Remove from heat and stir in remaining olive oil or a tablespoon of butter and lemon juice.
  10. Taste and adjust salt and pepper. Garnish with grated Parmesan and fresh herbs.

Notes

For a tangy twist, substitute lemon with lime; swap shrimp with diced chicken or firm tofu for a vegetarian option. Store leftovers in an airtight container for up to 3 days.