Ingredients
Scale
- 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