All the fancy, restaurant-quality flavours … but made with supermarket ingredients in under 30 minutes.
You know those nights when you want something a little special – the kind of meal you’d order at an Italian restaurant – but you also want to stay home, keep your slippers on, and not spend an hour chopping? That’s exactly where this Garlic Prawn (Shrimp) Olive Oil Spaghetti comes in. It feels fancy, but it cooks faster than you can open a bottle of wine.
And here’s the best part: you don’t need expensive seafood to pull this off. Of course you can absolutely use fresh prawns (shrimp) if you’ve got them, but the freezer-section prawns from the supermarket work beautifully and are so economical. Pat them dry, throw them into the pan, and suddenly you’ve got a dish that tastes like a splurge … without actually being one.
This pasta recipe is mild, garlicky, fresh and simple – perfect for little eaters, and ideal for busy grown-ups on nights when you want something really delicious but involving zero effort. Serve it with a crisp glass of wine, a bagged salad (yes, I said bagged – we’re busy!), and maybe some garlic bread if you’re feeling fancy. It’s one of those meals that makes you stop and think, “Wait, why does this taste so good when it took me 25 minutes?” It’s fancy enough to serve to guests, so is also great for easy entertaining.
Beautiful ingredients, minimal effort and a little kitchen magic – create a restaurant experience at home, without any of the chaos or cost. You’re going to love how quickly this gorgeous pasta comes together.
Can I use frozen prawns (shrimp)?
Yes – and they work beautifully! Just thaw them completely in the fridge overnight and pat them really dry before cooking so they sear properly and don’t turn watery. It’s one of the most budget-friendly ways to use prawns at home. If you forgot to thaw your prawns overnight in the fridge, you can leave them to soak in cold tap water for 20 minutes, or put them in a colander and run them under cold, running tap water for 5–6 minutes, before thoroughly tapping dry with paper towel.
What should I serve with this pasta?
Keep it simple (you want restaurant-style without the restaurant effort):
- A rocket (arugula) and parmesan salad (olive oil, lemon, salt – done).
- Garlic bread, store-bought or homemade.
- A crisp white wine if you’re in the mood.
Is Garlic Prawn (Shrimp) Olive Oil Spaghetti kid-friendly?
Yes! The flavour is mild, garlicky and fresh. Just skip the chilli (red pepper) flakes and you’ve got a very safe, simple pasta that little eaters love.
What if my sauce looks dry?
Easy fix – add a splash of the pasta cooking water. You want the sauce glossy, not gloopy or dry. A tablespoon or two usually brings it straight back to life.
Can I substitute the tomatoes?
Absolutely. If tomatoes aren’t your thing or you don’t have any, swap them for:
- Baby spinach.
- Zucchini (courgette).
- Roasted capsicum (bell pepper).
- Or skip the veggies entirely – the garlic, olive oil and lemon still make a beautiful sauce.
What pasta shape works best?
Spaghetti, linguine or fettuccine are ideal, but use whatever’s in the cupboard. This is a “cook from what you have” midweek kind of recipe.
Hot tips
- Don’t burn the garlic – Low heat is key. If it colours too quickly, lift the pan off the heat to slow everything down. Burnt garlic = bitter sauce.
- Prawns (shrimp) cook FAST – Overcooked prawns go rubbery. You’re looking for pink and opaque, about 60–90 seconds on each side. If in doubt, add the pasta early – the prawns keep cooking off the heat.
- Sauce looking too thin? – Let it simmer for 30 seconds to tighten. Pasta water thickens as it reduces.
- Sauce looking too thick? – Add an extra splash of pasta water. It should slide, not stick.
- Add lemon off the heat – Keeps it bright and fresh rather than harsh or metallic.
- Taste at the end – A small extra pinch of salt or squeeze of lemon often takes it from “yum” to “wow”.
Watch how to make Garlic Prawn (Shrimp) Olive Oil Spaghetti
Video in production
If you enjoyed Garlic Prawn (Shrimp) Olive Oil Spaghetti, I think you’ll love:
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Garlic Butter Prawn (Shrimp) Linguine Recipe
Creamy Cajun Prawn (Shrimp) Pasta Recipe
Supercharged Tuna Mornay Recipe
Authentic Fettuccine Alfredo Recipe
Garlic Prawn (Shrimp) Olive Oil Spaghetti
Ready in less than 30 minutes, this Garlic Prawn (Shrimp) Olive Oil Spaghetti recipe is ideal for busy nights when you want something restaurant-style but without the effort or cost. Freezer prawns (shrimp) are cooked in a simple lemony, garlicky sauce with spaghetti to create a family-friendly dish that’s special enough to serve to guests.
- Total Time: 25 minutes
- Yield: 4 serves 1x
Ingredients
- 400 g (14 oz) spaghetti
- ⅓ cup (80 ml) extra-virgin olive oil, plus extra to serve
- 4 garlic cloves, thinly sliced (not minced)
- ½ tsp chilli (red pepper) flakes (optional)
- 250 g (9 oz) cherry tomatoes, halved
- ¼ tsp sea salt flakes, plus extra to season
- ¼ tsp freshly cracked black pepper, plus extra to serve
- 500 g (1 lb) raw prawns (shrimp), tails on, deveined and patted dry (see note 1)
- 1 tbsp fresh lemon juice, plus extra to taste
- ½ cup (15 g) chopped flat-leaf parsley
- Freshly grated parmesan, to serve (optional)
SERVING SUGGESTIONS
Easy Rocket (Arugula) and Parmesan Salad
Freezer-friendly Garlic Bread
Instructions
- Cook the pasta – Bring a large pot of salted water to the boil (1½ tablespoons of salt per 4 litres/quarts of water) and cook the spaghetti until just al dente. Reserve 1 cup (250 ml) of the pasta cooking water before draining.
- Make the sauce – In a large, deep frying pan, heat the olive oil over low heat. Add the sliced garlic and chilli flakes (if using). Cook gently, stirring often, for 1–2 minutes until the garlic turns light golden and fragrant. If it starts browning too quickly, lift the pan off the heat – burnt garlic becomes bitter fast!
- Stir in the cherry tomatoes and the salt and pepper. Cook for 1–2 minutes until the tomatoes soften and release their juices. Gently press a few tomatoes with the back of your spoon to help them melt into the sauce.
- Add the prawns – Increase the heat to medium and add the prawns directly into the pan. Cook for 60–90 seconds on each side until pink and cooked through. Toss the prawns regularly, using tongs, so they cook evenly and pick up the flavour from the tomatoes and garlic.
- Add the pasta – Add the drained pasta directly to the pan with the prawns and tomatoes. Pour in ½ cup (125 ml) of the reserved pasta water and toss until the sauce becomes glossy and coats the spaghetti. Add more pasta water as needed to loosen – it should look silky, not dry.
- Finish the dish – Turn off the heat and stir through the lemon juice and parsley. Taste and adjust with extra salt, pepper, or lemon juice to brighten.
- Serve – Drizzle with a little extra olive oil, scatter over more parsley, and finish with parmesan and extra pepper, if desired. Serve immediately with an extra squeeze of lemon.
Notes
Note 1 – Freezer prawns (shrimp) work perfectly for this recipe. They’re affordable, easy to keep on hand, and taste just as delicious as fresh once cooked. Just make sure to thaw them completely in the fridge overnight and pat them very dry before adding them to the pan – this helps them sear properly and stay juicy instead of going watery. (See the FAQS for a fast-thaw tip.)
Make Ahead
This pasta is quickest when cooked fresh, but you can prep ahead to make dinner even faster:
Prep ahead (up to 24 hours):
- Garlic – Slice and store in an airtight container in the fridge.
- Tomatoes – Halve and refrigerate.
- Parsley – Chop and store in an airtight container with a piece of paper towel.
- Prawns (shrimp) – If using frozen, thaw in the fridge overnight, then pat very dry and keep covered until cooking.
Leftovers
Prawn (shrimp) dishes are best enjoyed fresh, but leftovers can be stored safely and reheated well with a little care.
Storage:
- Fridge – Store in an airtight container for up to 2 days.
- Freezer – Not recommended. Prawns change texture once frozen and reheated, and pasta becomes mushy.
Reheating:
- Stovetop – The best method. Add the pasta to a pan with a splash of water or olive oil. Warm gently over medium–low heat until just heated through.
- Microwave – Warm in short 20–30 second bursts, stirring between each burst, until heated through, to avoid overcooking the prawns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian-inspired
