This article originally appeared in the latest September issue of Foodie: Cooking with Jamie Oliver. Read it here!

Serves: 4

Prep time: 5 mins

Cooking time: 15 mins


  • sea salt
  • freshly ground black pepper
  • 320g dried pasta shells
  • 4 cloves of garlic
  • 1 fresh red chilli
  • olive oil
  • 200g frozen peeled cooked prawns
  • 200g frozen peas
  • 1 heaped tbsp tomato puree
  • 30g Parmesan cheese

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  1. Fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring to the boil.
  2. Add the pasta shells and cook according to the timings on the packet, but try some just before the time is up to make sure it’s perfectly cooked.
  3. Finely chop the garlic. Deseed and finely slice a chilli pepper.
  4. Heat up a frying pan to medium and saute the garlic and chilli for 1 to 2 minutes in 2 tablespoons of olive oil. Stir in the prawns, peas and tomato purée.
  5. Use a ladle to add a little boiling water from the pasta pan to the sauce.
  6. Once the pasta is done, ladle out and reserve a mug of the cooking water. Drain the pasta in a colander and tip the pasta back into the pot. Grate over with Parmesan.
  7. Season the sauce to taste, then stir the pasta into the sauce, adding a splash of the pasta water to loosen, if needed.


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