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

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

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