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Spaghetti Aglio with Prawns
A quick and tasty version of the classic Italian “aglio e olio” pasta with juicy prawns, homemade parsley oil and a touch of pecorino. Ready in just 15 minutes, it’s perfect for an easy and delicious dinner.
- Servings: 2
- Cook: 15 min
Ingredients
- 180 grams spaghetti
- 150 grams prawn
- 2 spring garlic
- 5 g parsley
- 2 g chili flake
- 20 grams pecorino
- 40 ml water
- 30 ml vegetable oil
- salt
- pepper
- olive oil
Instructions
- In a pot, heat plenty of salted water until it boils. Set aside.
- Meanwhile, prepare the parsley oil: in a glass container add the parsley leaves, half of the pecorino, the water and the oil for the sauce.
- Blend with an immersion blender until you get a smooth parsley oil.
- When the water boils, add the spaghetti and cook 8 minutes or until al dente. Drain and keep in the same pot.
- Slice the white part of the spring garlic into thin rounds and set aside the green part separately.
- Season the prawns with salt and pepper. In a skillet, add a splash of olive oil and the white part of the spring garlic and heat over medium heat 1–2 minutes.
- Add the prawns and cook another 1–2 minutes, stirring, until golden. Finally, add chili flakes to taste.
- Add to the pot with the spaghetti the prawns, the parsley oil and the rest of the pecorino. Stir and adjust salt and pepper.
- Serve the spaghetti on plates and sprinkle the green part of the spring garlic and more chili flakes if desired.
Nutrition (per serving)
- Calories: 661 kcal
- Protein: 27 g
- Carbohydrates: 74 g
- Fat: 28 g
- Fiber: 11 g