One-Pot Pasta Primavera with Shrimp
A vibrant and easy one-pot pasta dish combining tender shrimp, colorful vegetables, and pasta in a light, garlic-parmesan sauce. This spring-inspired meal features broccoli, green beans, peas, and cherry tomatoes for a complete dinner that comes together in one pan.
Ingredients
- •12 ounces short pasta, such as penne or fusilli
- •4 cloves garlic
- •2½ teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •10 ounces frozen broccoli florets
- •6 ounces green beans
- •8 ounces large shrimp
- •1 pint cherry tomatoes
- •1 cup frozen green peas
- •3 tablespoons unsalted butter
- •1 teaspoon lemon zest
- •¾ cup Parmesan
- •¼ cup basil
- •to taste red pepper flakes
Cooking Instructions
- 1.
Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
20 min
- 2.
Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
2 min
- 3.
Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
3 min
