This is almost a one-pot wonder, that takes about 20 – 30 minutes to whip up from start to finish. It makes a great mid-week dinner for the whole family as you can adapt it for any age and stage (not everyone needs teeth to enjoy this!)
Shellfish is also an allergen, so if you’re looking for a way to introduce this to your little one, then I’d recommend you give this a try. Just bear in mind though that seafood can be an acquired taste, and your grub might not take to it straight off the bat – I know mine didn’t. But after a few goes he decided he did actually like it. Typical.
For those of you still in the first few months and not looking to do baby-led-weaning, you can puree the whole lot, including the pasta. For those of you at the lumpy stage, you could puree the sauce and then stir it through the soft pasta. And then for those who are a little older, but with no teeth, maybe just cut up the prawns a little bit before adding them in to the tomatoes. We were quite late getting teeth in this house (10 months and he only had one!), so we needed to do that.
If you can find crushed and sieved canned tomatoes in the supermarket (I know Woolworths, the Countdown brand, and Watties make this), I would go for these in this dish. I find they make most dishes a bit thicker and not as watery as other canned tomato varieties. If you can’t find it, just use regular crushed tomatoes.
For the adults, I would suggest adding in some chilli flakes or fresh chilli at the end, to offset the creamy sauce and give it that little extra kick – delicious!
- 400gm pasta elbows (that very small macaroni shaped pasta)
- 400gm cooked, de-veined and de-tailed prawns (defrosted)
- 1tsp dried dill
- 2 large courgettes
- 2 x 400gm cans crushed and sieved tomatoes
- 2 big cloves garlic, crushed
- 1 tbsp Butter
- Zest and juice of 1 lemon
- Cook the pasta according to the packet instructions
- While the pasta is cooking, melt the butter in a deep-dish pan and sauté the garlic for a few minutes. Then add the grated courgettes, tomatoes, zest of the lemon and dill and simmer for 10 minutes or so.
- Add in the prawns and if you’re using raw prawns then you want to simmer until they’re white. If you’re using pre-cooked, then simmer for a few minutes.
- Add the pasta to the tomato sauce and stir through. Squeeze over your lemon juice and you’re good to go!