justine schofield garlic prawn pasta Garlic prawn pasta

There is something undeniably magical about the combination of succulent prawns and aromatic garlic tossing through a bed of perfectly al dente pasta. It is the kind of meal that feels like a luxury restaurant experience, yet it can be whipped up in your own kitchen in under twenty minutes. Whether you are looking for a spicy kick to wake up your taste buds or a classic, buttery comfort dish that feels like a warm hug, garlic prawn pasta is the ultimate versatile weeknight savior. The secret lies in the quality of the ingredients—fresh prawns, pungent garlic, and a splash of citrus to brighten the entire plate. Below, we explore two incredible ways to bring this coastal classic to your dining table tonight.

Chilli Garlic Prawn Pasta | Casually Peckish

If you are craving a meal with a bit of a fiery personality, this Chilli Garlic Prawn Pasta is exactly what you need. This dish balances the sweetness of fresh prawns with the sharp, invigorating heat of red chili flakes and sliced bird's eye chilies. It is a light yet incredibly flavorful option that relies on olive oil rather than heavy creams, making it a fantastic choice for a summer evening or a quick lunch that won't weigh you down. The lemon juice at the end is non-negotiable, as it cuts through the richness of the oil and brings all the Mediterranean flavors to life.

Ingredients

• 12 oz (350g) Linguine or Spaghetti
• 1 lb (500g) Large prawns, peeled and deveined
• 4 cloves Garlic, thinly sliced
• 1-2 Red chilies, finely chopped (adjust to your heat preference)
• 1/4 cup Extra virgin olive oil
• 1/2 cup Fresh parsley, chopped
• 1 Lemon, juiced and zested
• Salt and cracked black pepper to taste
• A pinch of red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture. Reserve about half a cup of the pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped chilies. Sauté for about 1-2 minutes until the garlic is golden and fragrant, being careful not to burn it.
3. Increase the heat slightly and add the prawns to the skillet. Season with salt and pepper. Cook for 2 minutes on each side or until they turn pink and opaque.
4. Add the cooked pasta directly into the skillet with the prawns. Pour in the lemon juice and half of the parsley.
5. Toss everything together vigorously. If the pasta looks a little dry, add a splash of the reserved pasta water to create a silky sauce that coats every strand.
6. Garnish with the remaining parsley and lemon zest before serving immediately.

Garlic Prawn Pasta – Didgeridoonas

For those who prefer a richer, more traditional profile, this Garlic Prawn Pasta focuses on the deep, savory notes of butter and garlic. This version is the epitome of comfort food, emphasizing the natural sweetness of the seafood. It is a fantastic canvas for experimentation; you can easily add a splash of dry white wine to the pan to create a sophisticated deglazed sauce or sprinkle a generous amount of Parmesan cheese for an extra layer of umami. This recipe is all about the sizzle and the smell that fills your kitchen, promising a meal that is both hearty and sophisticated.

Ingredients

• 14 oz (400g) Fettuccine or Pappardelle
• 1 lb (500g) King prawns, tails on or off
• 3 tbsp Unsalted butter
• 5 cloves Garlic, minced
• 1/2 cup Dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/2 cup Freshly grated Parmesan cheese
• Fresh chives or parsley for garnish
• Sea salt and black pepper
• 1 tbsp Olive oil

Instructions

1. Cook the pasta in a large pot of boiling salted water until just tender. Drain and set aside.
2. In a large pan, heat the olive oil and one tablespoon of butter over medium-high heat. Add the prawns in a single layer. Sear them for about 90 seconds per side until they are charred slightly and cooked through. Remove the prawns from the pan and set aside.
3. In the same pan, add the remaining butter. Once melted, add the minced garlic and cook for 1 minute until soft.
4. Pour in the white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let the wine simmer and reduce by half.
5. Return the prawns to the pan and add the cooked pasta. Toss well to ensure the garlic butter sauce is evenly distributed.
6. Turn off the heat and stir in the grated Parmesan cheese, allowing it to melt into the sauce.
7. Serve in deep bowls, garnished with fresh chives and an extra crack of black pepper.

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