Jools' sweet pea & prawn pasta shells
Garlic, chilli & frozen peas
Jools' sweet pea & prawn pasta shells
Nutrition per serving
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
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
GO VEGGIE:
– Instead of prawns, try pan-fried mushrooms, or roasted peppers (simply halve and deseed, then roast at 180°C for 30 minutes).
EASY SWAPS:
– 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.
– Tinned fish also works well, if that’s what you have to hand. Simply flake in tuna, salmon or crab for a speedy flavour hit – just make sure it’s from sustainable sources.
– Replace the chilli with a handful of mixed-colour olives, or leave it out altogether.
EXTRA VEG:
– Add a handful of frozen broad beans to boost your veg count.
– A handful of fresh or frozen spinach is also fantastic in this dish.
