Dinner Recipes

One-Pot Pasta Primavera With Shrimp

This one-pot number has all the vegetable magic that makes springtime pastas wonderful. There’s tender broccolini, crunchy green beans, juicy cherry tomatoes, and sweet English peas. To bring out their bright flavors, we use crushed red pepper, lemon, fresh basil, and loads of garlic — it’s the ideal combination of punchy, zingy, and peppery aromatics.

And that’s not all! We also toss in some shrimp for a briny, subtly sweet bonus. We finish the dish by covering it with toasted panko bread crumbs and Parmesan, and then sliding it under the broiler. The result is pure awesomeness: the cheese turns out bubbly, brown, and gloriously melty — and you get the double-carb contrast of the crispy, buttery bread crumbs with the tender, bouncy fusilli. (We seriously can’t gush enough about the magnificence of bread crumbs on top of pasta. Just ask our bucatini with garlicky breadcrumbs!)

Pasta primavera with shrimp brings just the right balance of freshness and comfort to the dinner table. And it’s a one-pot affair, so you know it’s easy — perfect for hectic weeknights or when the in-laws invite themselves over at the last minute. Long story short, this dish is the whole pasta-night package.

Servings: 4 to 6

One-Pot Pasta Primavera With Shrimp



One-Pot Pasta Primavera With Shrimp


1 Tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
½ tsp Gelson’s crushed red pepper flakes, plus more for garnish
¾ tsp freshly ground Gelson’s black pepper, plus more to taste
3 cups hot water
5 Tbsp unsalted butter, divided
¾ cup panko bread crumbs
2 ½ tsp kosher salt, plus more to taste
12 oz fusilli
8 oz broccolini, cut into 2” pieces
6 oz green beans, trimmed
8 oz large shrimp, peeled and deveined
1 pint cherry tomatoes, halved
1 cup shelled, fresh English peas
¾ cup finely grated Parmesan cheese, divided
1 tsp lemon zest
½ cup torn Gelson’s organic fresh basil
Chopped fresh parsley, for garnish


  1. Preheat the oven to broil.

  2. In a large Dutch oven, warm the olive oil over medium-high heat. Add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.

  3. Add the water and bring to a boil.

  4. In a small skillet, heat 2 tablespoons unsalted butter over medium heat. Add the panko and toast, stirring occasionally, until golden brown, about 5 minutes. Set aside.

  5. Add the kosher salt to the boiling water and stir to combine. Add the pasta, cover, and return to a boil. Uncover and cook for 3 minutes more.

  6. Stir in the broccolini and green beans. Cover and cook for 2 minutes.

  7. Stir in the remaining 3 tablespoons unsalted butter, shrimp, tomatoes, and peas. Cover and cook for 1 minute.

  8. Uncover, stir, and cook for 1 minute more or until the pasta is just shy of al dente.

  9. Set aside 2 tablespoons of the grated Parmesan. Add the remaining Parm, lemon zest, and basil to the pasta. Toss to combine. Season with salt and black pepper.

  10. Sprinkle the toasted bread crumbs and reserved Parm on top.

  11. Transfer the pot to the oven and broil for 1 to 2 minutes, watching closely, until the cheese is melted.

  12. Let cool for 3 to 5 minutes. Garnish with parsley and serve hot.

Recipe adapted from: Epicurious

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