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One Pot Shrimp Primavera Pasta

A close-up of creamy One pot shrimp primavera pasta featuring fettuccine, pink shrimp, and bright green asparagus tips.
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Make this veggie-loaded, one pot shrimp primavera for a quick, fresh snap dinner with minimal cleanup.

Ingredients

Scale
  • 1 pound linguine or spaghetti
  • 1 pound raw shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup frozen sweet peas
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the broth and heavy cream. Bring the mixture to a simmer.
  4. Add the dry pasta, Italian seasoning, salt, and pepper to the skillet. Stir well to combine.
  5. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the pasta is almost tender.
  6. Stir in the asparagus pieces and cook uncovered for 2 minutes.
  7. Add the shrimp and frozen peas. Cook for another 3 to 4 minutes, stirring gently, until the shrimp is pink and cooked through and the peas are heated.
  8. Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce thickens slightly.
  9. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a brighter flavor, add the zest of one lemon just before serving.
  • If you do not have shrimp, you can substitute with 1 pound of boneless, skinless chicken breast cut into bite-sized pieces; add the chicken when you add the broth and cook until done before adding the pasta.

Nutrition

Find it online: https://purecookingjoy.com/one-pot-shrimp-primavera/

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