One Pan Creamy Pasta With Shrimp Vegetables Recipe

I absolutely love this shrimp pasta recipe because it combines all my favorite flavors into one creamy, dreamy dish that’s perfect for an easy weeknight dinner or impressing friends on the weekend. The fresh ingredients, like cherry tomatoes and baby spinach, paired with the succulent shrimp and zesty lemon finish, make it a vibrant and delicious meal that never fails to bring comfort and joy.

My single skillet creamy pasta with shrimp and vegetables blends the buttery lusciousness of fettuccine with the exquisite taste of shrimp, the vibrant color and flavor of cherry tomatoes, and the baby spinach—standard in most pasta with shrimp recipes. The sauce is made from heavy cream and Parmesan cheese, though I suspect most people would never guess that because it has some substantial flavors and seasonings that I think make it a lot more interesting.

Here are the factors I think elevate the dish:

• Italian seasoning: Of course I use the classic mix of dried basil, oregano, rosemary, and marjoram. • Lemon: Just a hint of lemon juice makes the whole dish pop with flavor.

Ingredients

• Pasta: Rich in carbohydrates; energy source for the body.
• Shrimp: High in protein and low in calories; promotes muscle growth.
• Olive oil: Contains healthy monounsaturated fats; supports heart health.
• Garlic: Rich in antioxidants; boosts immunity and heart health.
• Cherry tomatoes: High in vitamins and antioxidants; supports skin and heart health.
• Spinach: Packed with iron and vitamins; promotes bone and skin health.
• Heavy cream: Adds richness; source of fat for energy.
• Parmesan cheese: Adds umami flavor and calcium; good for bone health.

Ingredient Quantities

• 8 ounces pasta (fettuccine, penne, or linguine)
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. In a big pot of boiling water that has salt dissolved in it, carry out the cooking of the pasta. Follow the specific directions given on the pasta package. When the pasta is done, it should have the texture known as “al dente,” which means “to the tooth” in Italian. This describes pasta that is cooked enough to be firm when bitten but not so much that it is overcooked and mushy.
Drain the pasta and put it to the side.

2. In a big skillet or pan, warm the olive oil over medium-high heat. Toss in the shrimp, and sprinkle with 1/2 a teaspoon of salt and 1/4 teaspoon of black pepper. Cook the shrimp until they’re pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.

3. In the same pan, add the minced garlic and heat for about 30 seconds until it gives off a good smell.

4. Mix in the Italian seasoning and red pepper flakes, letting the spices wake up in the oil for an additional 30 seconds.

5. Place the cherry tomatoes in the pan and sauté until they start to soften, which should take about 2-3 minutes.

6. Stir the baby spinach into the soup and cook until wilted, about 1-2 minutes.

7. Lower the heat and pour the heavy cream in, stirring to blend. Let the cream heat up, then add the Parmesan cheese, and stir until it’s melted and smooth.

8. Put the shrimp back into the pan. Next, add the pasta that you cooked earlier. Finally, toss everything together so that it is evenly coated in the sauce.

9. Add the lemon juice and season with the remaining salt and pepper to taste.

10. Take it off the heat and add chopped fresh parsley as a garnish before you serve it up! Now was that so hard to split it down into an easy-to-follow outline? Enjoy your amazing and simple creamy pasta with shrimp and vegetables that almost makes the case for one-pot cooking.

Equipment Needed

1. Large pot
2. Strainer or colander
3. Large skillet or pan
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Tongs
10. Grater (for the Parmesan cheese, if grating fresh)

FAQ

• Can I use a different type of pasta?Indeed, any pasta you might have can be used, but think about adjusting the cooking time depending on the kind.
  
• What if I don’t have fresh shrimp?Frozen shrimp can be used; just ensure they are thawed before cooking.
• Are there alternatives to heavy cream?Half-and-half or a non-dairy alternative may be used, but they can slightly change how creamy the recipe turns out.
• Can I add more vegetables?Definitely, adding bell peppers or zucchini works very well.
• Is this dish spicy?You can give a flavor adjustment to red pepper flakes and make them taste your way.
• Can this recipe be made in advance?It is optimal served fresh, but you can make it a day before and reheat it gently.
• How do I store leftovers?Leftovers can be kept in the refrigerator for 2 days when stored in an airtight container.

Substitutions and Variations

Substituting 8 ounces of gluten-free or whole grain pasta for the same amount of regular pasta will not significantly change the dish’s nutritional profile.
If olive oil isn’t available, you might use avocado oil or sunflower oil instead.
For a substitute for shrimp, use diced chicken breast or tofu, for a vegetarian option, instead.
You can substitute coconut milk and half-and-half for heavy cream and get the same results in your recipes.
If you don’t have Parmesan cheese, using either grated Grana Padano or grated Pecorino Romano will yield excellent results.

Pro Tips

1. Pasta Cooking Tip Reserve about 1/2 cup of pasta cooking water before draining the pasta. You can use it later to adjust the sauce consistency if needed, helping to bind the sauce to the pasta better.

2. Shrimp Searing Ensure the shrimp are patted dry before seasoning and cooking them. This helps create a nice sear and prevents them from steaming in the pan.

3. Garlic and Seasoning Be careful not to burn the garlic; otherwise, it can become bitter. Stir frequently and keep the heat at medium to prevent this, especially when adding the Italian seasoning and red pepper flakes.

4. Cream Sauce Consistency After adding the cream, if the sauce is too thick, you can thin it out by gradually adding a bit of the reserved pasta water until you reach your desired consistency.

5. Finishing Touch When zesting the lemon before juicing it, add some zest to the dish for an extra burst of citrus flavor. This enhances the freshness without overpowering the other flavors.