Shrimp Pasta Primavera

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Zucchini, asparagus, carrots and broccoli are delightfully seasoned with fresh basil, thyme and parsley in this easily adaptable summer pasta recipe. Kids will have fun squeezing lemon wedges over the shrimp and tossing it in its marinade.


1 pound shrimp, 25 count, cleaned, shelled & veins removed
3 tablespoons olive oil, divided
juice of 1/2 lemon, or to taste
2 tablespoons and 2 teaspoons garlic, minced and divided
salt and pepper, to taste
2 tablespoons butter
2 tablespoons flour
1/2 cup parmesan cheese, grated
1 onion, diced
1/2 cup zucchini, diced
1/2 cup asparagus, diced
1/2 cup carrots, diced
1/2 cup broccoli or cauliflower, diced
2 large tomatoes, diced
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh basil, minced
8 ounces pasta of choice, cooked al dente according to package
pasta water, from preparing the pasta, as needed


Together: Put the shrimp in a medium sized bowl. Drizzle with olive oil, lemon juice and 2 of the teaspoons garlic. Toss the shrimp in the olive oil, garlic and lemon, taking care to ensure they are evenly coated in seasoning. All cooks should remember to wash hands after handling raw seafood.

Adult: Place a frying pan or skillet over medium-high heat. Add the shrimp to the pan with its garlic lemon marinade. Cook for 2-3 minutes per side, on both sides, or until the shrimp turns pink and is cooked through. Season with salt and pepper to taste. Remove the shrimp from the heat and set aside.

Together: Place a saucepan on the stove over medium-high heat. Add the butter and melt, stirring constantly to prevent burning. As the butter melts, rapidly stir in the flour to create a paste. Whisk the milk in slowly and continue stirring as the mixture bubbles and thickens. Stir in the cheese, remove from heat and set aside.

Kid: Heat the remaining 2 tablespoons of olive oil in a separate skillet over medium-high heat. Add the onion to the skillet and cook for 3-5 minutes, or until it becomes soft and fragrant. Transfer the onion to a plate using a spatula and set aside.

Kid: Return the skillet to the stove over medium high heat. Add the diced zucchini, asparagus, carrots and broccoli or cauliflower. Cook for 5-10 minutes, or until the vegetables are cooked barely tender, but still have some crunch. Add the sautéed onions, diced tomatoes, parsley, thyme and basil to the pan. Stir to make sure all the veggies are coated evenly in the herbs.

Together: Place the cooked pasta, veggies and reserved sauce together in a large bowl. Mix to ensure an even coating of sauce on the pasta and veggies, thinning with a little of the pasta’s cooking water, if necessary.

Together: Divide between 4 plates, top with 4 portions of lemon garlic shrimp and enjoy!

Ages 12-15

Serves 6

Source: This recipe comes to us from Michelle of the Cooking with Michelle on Mondays kids cooking class.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!