Spaghetti Aglio e Olio with Prawns and Chilli

Name: Spaghetti Aglio e Olio with Prawns and Chilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 250 g spaghetti, dry weight; 250 g shrimp, raw, peeled weight; 2 chillies, adjust to taste, about 30 g; 2 cloves of garlic; 3 tablespoons olive oil, total for prawns and garlic oil; 20 g parsley; 15 g lemon juice, about ½ lemon; salt

Spaghetti aglio e olio with prawns, garlic, chilli and parsley. Easy olive oil pasta with a squeeze of lemon, ready in 30 minutes.

23.09.2019

Spaghetti aglio e olio with prawns and lemon

Aglio e olio is one of the dishes I especially enjoy cooking after work. This version adds prawns, chilli and a squeeze of lemon to spaghetti, garlic and olive oil.

Spaghetti aglio e olio with prawns and chilli on a white plate

My aglio e olio with prawns

Garlic and olive oil give this pasta its name. I add prawns and lemon to the classic combination. This recipe needs neither cream nor Parmesan, with parsley added for freshness at the end.

Warm the garlic and chilli gently

Choose an olive oil you like. Gently warm finely sliced garlic in it until fragrant, without letting it turn dark. Remove the chilli seeds if you prefer and adjust the heat to your taste.

Use pasta water to bring it together

Reserve some cooking water before draining. Toss the hot spaghetti with the garlic oil, adding small splashes of water. Keep tossing until a light sauce coats the pasta.

Cook the prawns through

Weigh the prawns raw and peeled. Pat them dry and cook until no longer translucent in the centre. Then briefly toss with the pasta, avoiding unnecessary extra cooking.

Close-up of spaghetti with prawns, parsley and red chilli

Kitchen tip

If the garlic is fragrant before the pasta is ready, take the pan off the heat for a moment so it does not burn while you wait.

Serve the pasta straight from the pan, while the sauce still coats it loosely.

Easy recipe

Spaghetti Aglio e Olio with Prawns and Chilli

4.0 out of 5 · 1 rating

Spaghetti aglio e olio with prawns, garlic, chilli and parsley. Easy olive oil pasta with a squeeze of lemon, ready in 30 minutes.

Prep time: 10 min
Cook time: 20 min
Yield: 2 servings

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Ingredients

250 gspaghetti, dry weight
250 gshrimp, raw, peeled weight
2chillies, adjust to taste, about 30 g
2 clovesof garlic
3 tablespoonsolive oil, total for prawns and garlic oil
20 gparsley
15 glemon juice, about ½ lemon
salt

Instructions

Cook spaghetti in salted water according to the packet until al dente, reserving a cup of cooking water. Meanwhile, peel and finely slice the garlic. Deseed the chillies to taste and chop. Chop the parsley and squeeze the lemon.
Pat the raw peeled prawns dry. Heat about 1 tbsp of the total 3 tbsp olive oil in a large pan. Cook the prawns through until no longer translucent in the centre. Remove and briefly set aside.
Lower the heat. Add the remaining 2 tbsp olive oil, garlic and chilli to the pan and warm gently until fragrant. Do not let the garlic turn dark.
Add the hot spaghetti and toss well. Gradually add small splashes of cooking water until a light sauce coats the pasta.
Fold in prawns and parsley and briefly heat through. Season with about 15 g lemon juice and salt and serve immediately.

Nutrition per serving

Calories: 771 kcal
Protein: 42.2 g
Carbohydrates: 96.8 g
Sugar: 4.4 g
Fat: 23.7 g
Saturated fat: 3.4 g
Fibre: 4.6 g
Salt: 0.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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