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How to make pasta shapes, part 2: Gennaro Contaldo 
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Jools' sweet pea & prawn pasta shells
Garlic, chilli & frozen peas
Jools' sweet pea & prawn pasta shells
Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Tap For Method
Ingredients
- 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
Tap For Method
Tap For Ingredients
Method
- 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.
Tips
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.
