Jools' sweet pea & prawn pasta shells

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.



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.

Nutritional Information

Method

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.

Nutritional Information Amount per serving:
  • Calories 418 21%
  • Carbs 60.3g 26%
  • Sugar 5.2g 6%
  • Fat 7.2g 10%
  • Saturates 2.3g 12%
  • Protein 26.1g 58%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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