Sweet Pea & Prawn with Pasta Shells

Jools Sweet Pea & Prawn with Pasta Shells

Serves 4 takes 15 minutes / easy peasy to do


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


“This is a great, quick, last-minute lunch or dinner. All the ingredients live happily in the store cupboard or freezer waiting to be put together, and the combination of sweet peas, prawns and tomato sauce is undeniably delicious. You’ll notice I’m using a little Parmesan here. I know Italians often say never use cheese with seafood, but that’s not always true – I’ve seen it used subtly like this as a sort of seasoning and it serves a very useful purpose.”

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.

Tip: This simple recipe is super versatile, and is also delicious made with gently simmered squid, shrimp, or, if you can find it on a good deal, the meat from half a dressed crab, in place of the prawns.

Recipe from Jamie Oliver website

Per serving: Calories: 418 / Carbs: 60.3g / Protein: 26.1g / Sugars: 5.2g / Fat: 7.2g