Jools’ Sweet Pea & Shrimp Pasta Shells

Prep time: min
Total time: 15min
Serves 4
11 oz
dried pasta shells
4 cloves
fresh red chile
olive oil
7 oz
frozen peeled cooked shrimp
1 1/2 cups
frozen peas
1 tbsp
tomato paste (heaping)
1 oz
Parmesan cheese
7.2 g
saturated fat
2.3 g
60.3 g
5.2 g


  1. Cook the pasta in a large saucepan of boiling salted water according to package instructions. Meanwhile, peel and finely slice the garlic, seed and finely slice the chile, 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 shrimp, peas and tomato paste, add a few swigs of boiling cooking water from the pasta pan, and simmer slowly on a low heat until the pasta is ready.

  2. 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.


This simple recipe is super versatile and is also delicious made with gently simmered squid, baby shrimp, or, if you can find it on a good deal, fresh cooked crab meat in place of the shrimp.