Ingredients :
- 8 ounces linguine or other long pasta
- 1 pound raw shrimp peeled and deveined
- 1 cup broccoli florets
- 1 cup frozen peas
- 1 red bell pepper stemmed, seeded, and chopped
- 2 large carrots peeled and sliced
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon dried minced onion
- 1/4 teaspoon dried thyme
- 1 cup heavy cream or half-and-half
- 3/4 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese plus more for garnish
- Salt and freshly ground black pepper
Directions :
- In a large pot or Dutch oven, bring 3 quarts water to a boil. Add pasta. Cook until al dente, about 7 to 10 minutes, adding the shrimp, broccoli, peas, bell pepper, and carrots to the pot during the last 4 minutes of cooking time. Drain well.
- In the same pot, melt butter until foaming. Stir in garlic until fragrant, about 30 seconds. Add dill, onions, thyme, cream, broth, Parmesan, ½ teaspoon salt, and ½ teaspoon pepper.
- Bring to boil, whisking constantly, then reduce heat to low and simmer 5 minutes. Add pasta, shrimp, and vegetables back to the pot and toss to combine. Serve immediately, passing more Parmesan at the table for garnish.
