One Pot Shrimp Linguine With Spring Vegetables

Make clean up easy with this one pot shrimp linguine! Loaded with healthy spring vegetables, garlic, white wine, parmesan cheese and juicy shrimp, it's a simple and elegant meal to prepare.

One pot pasta is great for so many reasons, including a streamlined cooking process and extra flavor absorbed into the pasta. Our favorites include one pot black bean fajita pasta, sun dried tomato chickpea pasta, and this one pot shrimp linguine is a family favorite as well!

With a busy schedule, weeknight dinners absolutely must be kept simple at our house. But simple does not mean boring, as is evidenced by this meal.

This pasta has so much flavor starting with butter-sautéed leeks, garlic, white wine and parmesan cheese. Loaded with veggies and juicy shrimp, it's anything but boring!

How does one pot pasta work?

One pot pasta involves cooking everything up for the pasta dinner- sauce, noodles, protein and all in a single pot. This helps infuse so much flavor into the pasta as it cooks, but also makes clean up a breeze!

Many one pot pasta recipes work well for meal prep as freezer packs, but unfortunately this recipe has essential sauté steps so it doesn't work well as a freezer pack. Check out this post with four one pot pasta freezer packs for some ideas!

Building layers of flavor

For this one pot shrimp linguine, we start by sauteeing leeks in butter. This softens the leeks and helps release a mildly sweet flavor.

Next we add the garlic, sauteeing for just 1 minute to prevent burning.

Next, we add ¼ cup of white wine and deglaze the bottom of the pot- this simply means we use a spatula to scrape up any brown bits stuck to the pan. The brown bits are full of flavor!

Finally, we add the stock, red pepper flakes, salt, asparagus, mushrooms and linguine.

Cooking one pot shrimp linguine

Once we've added the linguine and other ingredients, it will take a few minutes to soften the linguine enough to get it fully submerged into the liquid. Work with a wooden or slotted spoon, gently pressing it down until it is fully in the liquid.

At this point, put the lid on the pot, but be sure to stir every 2 or so minutes.

The final steps

Once the pasta has cooked to al dente, we add a little bit of flour to the pot to help the sauce thicken, and stir in the raw shrimp.

Depending on the size of your shrimp, it may take different amounts of time to cook through; 5 minutes was sufficient for the ones pictured.

Once shrimp and pasta are cooked through, shower generously with parmesan cheese and enjoy!

Recipe tips

• this pasta recipe serves 3, but use the slider on the recipe card to scale up for a larger serving
• if you've never cooked with leeks before, here's a great tutorial showing you how to clean and chop
• while cooking, the alcohol should fully evaporate off the white wine, but if you are uncomfortable serving to children you can leave it out
• leftovers of this recipe keep well for up to 2 days; store in the fridge. Reheat in the microwave until steaming hot
• feel free to swap the shrimp with 1 inch chicken thigh cubes; add at the start with the pasta and stock, and be sure they are fully cooked through by cutting one open before serving
• the red pepper flakes add a nice gentle heat but are easily left out

More healthy one pot dinners

• 40 One Pot Meals
• Vegan Moroccan Chickpea Skillet
• Enchilada Sweet Potato Noodle Skillet
• Zucchini Noodle Pad Thai
• Chili Lime Chicken + Sweet Potato Skillet

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

One Pot Shrimp Linguine with Spring Vegetables

5 from 5 votes

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

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Make clean up easy with this one pot shrimp linguine! Loaded with healthy spring vegetables, garlic, white wine, parmesan cheese and juicy shrimp, it's a simple and elegant meal to prepare.

3

Ingredients

• ▢ 2 tablespoons butter (salted or unsalted are fine)
• ▢ 1 leek (cleaned and cut into small pieces, leafy green parts discarded (roughly 1 ½-2 cups))
• ▢ 3 cloves garlic (minced)
• ▢ 2 tablespoons white wine
• ▢ 1 ½ cups chicken stock
• ▢ ¼ teaspoon red pepper flakes
• ▢ pinch of salt
• ▢ 1 cup asparagus (cut into bite-sized pieces, woody stalks discarded)
• ▢ 1 cup mushrooms (quartered)
• ▢ 4 oz linguine
• ▢ ½ tablespoon (all purpose flour)
• ▢ 12 large raw shrimp (thawed and peeled)

Garnish

• ▢ fresh parsley
• ▢ Parmesan cheese

Instructions 

• In a 4 quart pot, melt butter over medium heat.
• Add the leeks and cook for 5 or so minutes, until soft.
• Add the garlic and stir for one minute.
• Add the wine, and scrape any bits off the bottom of the pan. Cook for 1-2 minutes until volume is roughly reduced in half.
• Add the chicken stock, red pepper flakes, salt, asparagus, mushrooms and linguine. Using a spoon, gently press the linguine down until it is submerged in the liquid (this may take a few minutes).
• Cover pot with a lid, and stir every 2 minutes or so, until linguine is cooked al dente (10-15 minutes).
• Sprinkle evenly with flour and gently stir to thicken sauce.
• Fold the shrimp into the pasta, cover the pot with a lid, and reduce heat to low. Cook for 5 more minutes, stirring occasionally, or until shrimp is cooked through.
• Serve immediately with Parmesan cheese and parsley.

Tips:

This recipe makes an odd-sized batch; use the slider on this card to increase the serving size if you'd like.

 

Storage

• Cooked pasta may be stored in the fridge for up to 4 days (though shrimp is best eaten within 2 days).
• Reheat in the microwave until steaming hot.

Recipe tips

• while cooking, the alcohol should fully evaporate off the white wine, but if you are uncomfortable serving to children you can leave it out
• feel free to swap the shrimp with 1 inch chicken thigh cubes; add at the start with the pasta and stock, and be sure they are fully cooked through by cutting one open before serving
• the red pepper flakes add a nice gentle heat but are easily left out

Nutrition Information

Serving: 1/3 of batch, Calories: 326kcal, Carbohydrates: 42g, Protein: 16g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 84mg, Sodium: 439mg, Potassium: 487mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1115IU, Vitamin C: 9mg, Calcium: 80mg, Iron: 3mg

Author: Denise Bustard

Course: Dinner

Cuisine: Italian

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