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  • Preparation time : 25 min
  • Ready in : 25 min
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We know kids love to ‘slurp’ their spaghetti. Made in a tasty broth, our Shrimp Spaghetti is certainly ideal for that, without the tomato mess. Wholewheat pasta and a great variety of veggies make this dish very nutritious – with extra fibre. Shrimps are low in fat, and provide selenium (an antioxidant).

If you’d like your child to help with the cooking and learn more about food,
scroll down for our child friendly tips.



  • 200g wholewheat spaghetti
  • 1 tsp olive oil
  • 2 large cloves garlic, finely chopped
  • 1 small onion, diced
  • 2 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 10 snow peas, de-stringed and chopped – OR long beans
  • 1 cup sweetcorn (off the cobb – boil in advance)
  • 24 cooked small shrimp thawed (buy frozen)
  • 2 cups chicken or vegetable stock
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • generous pinch of cayenne pepper
  • salt to taste


  1. Cook spaghetti according to packet instructions
  2. In a medium wok, heat 1 tsp olive on medium heat
  3. Add garlic – stir for a minute, add onions – stir for another minute
  4. Add it carrots, basil, oregano, cayenne and salt
  5. Add stock, bring to the boil, then add snow peas, zucchini and sweet corn
  6. Cook for 3 minutes
  7. Add shrimp and cook for 3 more minutes, turn off heat
  8. Spoon mixture over divided spaghetti to serve

Get the children to help

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