King Prawn Pasta in Creamy Garlic Tomato Sauce BLW [8m+], Toddler & Family

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Whether you have kids or not but decide to stay a home to celebrate Valentine’s day with your partner instead of paying 10 times as much for your meals at a restaurant. I have a perfect recipe for you to make. 😉

This recipe is my best king prawns in garlic tomato sauce yet! I have made it many times with pesto & garlic, tomato & garlic, parsley & garlic but somehow never with cream and I tell you by adding cream it’s a complete game changer!

For dairy free version you could replace with cashew cream. I’m sure it will turn out delicious too. I have used cashew cream for other sauces before and it was so good that you cant even tell the difference! See my vegan mushroom carbonara.

If you remove the seeds of the tomatoes and before adding salt it’s ok to serve to BLW babies at 8m+ as it will be less acidic and much nicer to eat , but I would wait with prawns until 12m+. As always it is only a recommendation! Consult your paediatrician first if you are unsure of when to start to introduce seafood.

How to remove the seeds but keeping the juice?

Cut the tomatoes in halves, use a knife to remove the seeds into a siv.  Squeeze the juice from the seeds with your hand until no more juice left. Pour the juice over to the chopped tomatoes. This way you are not wasting anything!

My both toddlers devoured their meals minus the prawns!

Ingredients

  • 2 tbsp olive oil
  • 400 gr uncooked king prawns or other types of prawns with shells (shells removed & de-veined if needed)
  • 1 tsp paprika powder
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 2 cups chopped tomatoes (I used 5 large ones, seeds removed) or tin organic chopped tomatoes
  • 1/4 cup water
  • half a cube chicken stock without MSG
  • 1 tbsp dry basil
  • 1/2 tsp dry oregano
  • 1/2 cup double cream / 120ml
  • 300 gr of pasta – penne or shell pasta shapes are good to hold the sauce. I used campanelle, it’s like a cone shape.

 

Method

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1. Cook pasta until it’s al dente (hard in the middle). Pad dry the prawns with kitchen roll.

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2. In a large frying pan, add olive oil and heat up on medium-high heat. Add king prawns and fry for one minute, turn them over and fry until they have turned pink on the other side. Remove the prawns on to a plate, leave all the oil in the pan.

3. Return to the same pan, add chopped onion and garlic and sauté on medium high heat. Sauté for until onions soften.

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4. Add chopped tomatoes and chicken boullon cube and 1/4 cup boiled water. Mix in basil and oregano, bring to boil and reduce to simmer. Simmer for about 10-15 minutes. Season with more paprika powder and salt if needed.

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5. Just before serving add in double cream and mix well. Add back the prawns and pasta. Mix everything well until it’s well combined.

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6. Turn up the heat to reheat the pasta but do not bring to boil or high heat. For adults serve with crushed chilli & sea salt.

Enjoy!

Kat xx

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