Jools' sweet pea and prawn pasta shells

Submitted - Ben
Views - 387
Serves - 4


320 g dried pasta shells
4 cloves of garlic
1 fresh red chilli
olive oil
200 g frozen sustainably sourced peeled cooked prawns
200 g frozen peas
1 heaped tablespoon tomato purée
30 g Parmesan cheese


Cook the pasta in a large pan of boiling salted water, according to packet instructions.

Meanwhile, peel and finely slice the garlic, deseed and finely slice the chilli, then put both into a large frying pan on a medium heat with a lug of oil.

Fry until lightly golden, then stir in the prawns, peas and tomato purée, add a few swigs of boiling cooking water from the pasta pan, and simmer slowly on a low heat until the pasta is ready.

Once cooked, drain the pasta, reserving a cupful of cooking water.

Season the sauce to perfection, then toss with the pasta.

Finely grate over the Parmesan and mix together, loosening with a little cooking water, if needed. Divide between your bowls and serve right away.