One-Pot Shrimp Primavera

One-Pot Shrimp Primavera


This loaded fettuccine makes it so easy for you (and your family!) to eat your vegetables. We love adding quick-cooking shrimp to the pot for protein once the pasta is almost al-dente, but otherwise, feel free to get creative with the added veggies.
  • 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
  • 3½ 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
  • ¾ c. freshly grated Parmesan
  • Freshly basil, for serving
  1. 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.
  2. 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.
  3. Top with basil before serving.

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