One-Pot Shrimp Primavera
Count us in for a veggie-packed pasta! This simple one-pot pasta dish comes together swiftly and allows you to meet your daily veggie intake. While we include some classic veggies for a primavera-style twist, feel free to use whatever you have on hand! Whether it's broccoli, squash, kale, or spinach, anything goes – there are no bad ideas here. The pasta remains creamy, comforting, and all-around satisfying – everything you desire in a pasta dish. Just remember, if you're adding shrimp, toss them in when the pasta is almost finished cooking, as they cook quickly. Enjoy this wholesome and flavorful meal!
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 c. halved cherry tomatoes
- 1 zucchini, cut into half-moons
- 1 yellow squash, cut into half-moons
- 3 cloves garlic, minced
- 1 lb. fettuccine
- 3 1/2 c. water
- 2 c. half-and-half
- 1 tsp. dried oregano
- Pinch crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 lb. shrimp, peeled and deveined
- 3/4 c. freshly grated Parmesan
- Freshly basil, for serving
Instructions
- In a large pot over medium heat, heat oil. Add onions, bell peppers, tomatoes, and squashes. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Add pasta, water, half-and-half, oregano, salt, pepper, and red pepper flakes and season with salt and pepper. Bring to a boil, and cook for 15 minutes. Add shrimp and cook until shrimp is opaque and pasta is al dente, 3 to 5 minutes more. Stir in Parmesan.
- Top with basil before serving.
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