Shrimp tomato pasta

For babies 6-8 months use short cut angel Hair/broken pasta or farfalle. For babies 8-12  months you can use fusilli or conchiglie 

1. Bring water to a boil, add 2 tsp olive oil and the pasta, and cook until soft (cooking times vary depending on the pasta type, please refer to package instructions)
2. Drain the pasta. Set aside.
3. Chop the onion and carrot into pieces suitable for your baby.
4. Cut the shrimp in half.
5. Heat a pan with olive oil over medium heat
6. Add the shrimp and cook until pink and fully cooked through. Set aside.
7. Cook the onion and carrot for about 6–8 minutes until soft.
8. Return the shrimp to the pan and stir-fry briefly to combine.
9. Pour in the chopped tomatoes and simmer gently for 8–10 minutes until the sauce thickens slightly and the carrots soften.
10. Add the pasta to the sauce and stir to combine.
11. Sprinkle with parsley and allow to cool before serving to your baby.

Serving  

Do not add salt to your baby’s food. For the rest of the family, you can season the meal with salt, pepper, and any other seasoning.