Description

This One Pot Shrimp Pasta Primavera is a creamy, vibrant dish packed with fresh vegetables, juicy shrimp, and tender pasta—all cooked in one skillet for easy cleanup. Bursting with lemon, garlic, herbs, and Parmesan, it’s a light yet comforting meal that comes together in under 40 minutes!

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 onion, peeled and diced
3 cloves garlic, minced
1/4 teaspoon chili flakes
Salt, to taste
Black pepper, to taste
2 cups sliced mushrooms (shiitake, white, or cremini)
1 1/2 to 2 cups asparagus, trimmed and chopped
1 cup green peas (fresh or frozen)
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil or parsley
Zest of 1 lemon
12 ounces penne pasta (or short pasta of choice)
11 ounces large shrimp, peeled and deveined (tails on or off)
3 cups chicken or vegetable broth (or water)
1/2 cup cream or milk (or plant-based alternatives)
3 tablespoons unsalted butter
3/4 cup grated Parmesan cheese (plus extra for serving)

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Instructions

Sauté the Base
Heat olive oil in a large deep skillet or pot over medium-high heat. Add diced onion and mushrooms. Cook for 2–5 minutes until softened. Stir in garlic, chili flakes, salt, and pepper. Cook for 1 more minute until fragrant.
Add Pasta and Simmer
Stir in uncooked pasta, broth, and cream. Bring to a boil. Cover, then reduce the heat and simmer uncovered, stirring occasionally, for the pasta’s cook time minus 2–3 minutes.
Add Shrimp and Veggies
When 2–3 minutes remain on the pasta, stir in the asparagus, peas, shrimp, and butter. Cover and continue cooking until shrimp is pink and opaque, pasta is al dente, and the sauce has slightly thickened.
Finish with Flavor
Remove the pan from heat. Stir in the Parmesan cheese until melted. Fold in lemon zest, cherry tomatoes, and fresh herbs.
Serve
Spoon into bowls and top with extra Parmesan and basil if desired. Serve with lemon wedges for brightness.

Notes

Make it Dairy-Free: Use plant-based milk and vegan Parmesan.
Swap Proteins: Try chicken or tofu if you’re out of shrimp.
Add Greens: Spinach or arugula can be stirred in at the end for extra color and nutrients.
Storage: Best served fresh, but leftovers can be stored for up to 2 days in the fridge.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One Pot
Cuisine: Italian-Inspired, Seafood