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.
Author: The Chef
Recipe type: Main
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
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
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/29/one-pot-shrimp-primavera-2/