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    One Pot Shrimp Linguine With Spring Vegetables

    April 7, 2015 by Denise Bustard 37 Comments

    Home / Recipes / One Pot Meals / One Pot Shrimp Linguine With Spring Vegetables

    Jump to Recipe

    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!

    overhead view of one pot shrimp linguine on a blue plate

    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!

    Reasons you'll ♡ one pot shrimp linguine

    • the whole meal cooks in a single pot for easy clean up
    • from start to finish, it's ready in 50 minutes, but most of that is inactive cook time
    • it packs amazing layers of flavor that absorb into the pasta as it cooks

     chopped leeks, mushrooms and asparagus on a cutting board

    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!

    overhead view of one pot shrimp linguine before cooking

    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

    overhead view of one pot shrimp linguine after cooking

    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
    shrimp linguine with spring vegetables on blue plate with fork
    Print Recipe
    5 from 5 votes

    One Pot Shrimp Linguine with Spring Vegetables

    Course: Dinner
    Cuisine: Italian
    Calories: 326kcal
    Author: Denise Bustard
    Servings: 3
    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.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins

    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.

    Notes

    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

    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
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Lemon Coconut Angel Food Cake Donuts
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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

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