Garlic prawn spaghetti
Raw peeled prawns and garlic tossed with spaghetti and a little pasta water. Prepare everything before the prawns go into the pan because they cook quickly.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 200g raw peeled prawns, fully defrosted if frozen
- 160g dried spaghetti
- 2 garlic cloves, thinly sliced
- 1 tbsp olive oil
- 1 tsp lemon juice, optional
- Black pepper, to taste
Method
- Check the prawns and cook the pasta
Check that the prawns are raw, peeled and fully defrosted according to the packet. Drain and pat dry with kitchen paper so excess water does not flood the pan; discard the paper and wash your hands. Keep the prawns chilled while cooking the spaghetti according to its packet instructions.
- Warm the garlic
Reserve a mug of pasta water before draining the spaghetti. Warm the oil in a frying pan over a medium-low heat and gently cook the garlic for 1 minute without browning it.
- Cook the prawns thoroughly
Add the prawns in one layer. Cook for around 3–5 minutes, turning, until pink, opaque and firm throughout with no translucent centre. Check the thickest prawns reach 75°C for 30 seconds; size affects cooking time.
- Toss with spaghetti
Add the spaghetti and two tablespoons of reserved water. Toss over the heat until the pasta is hot and lightly coated, adding another spoonful of water only if it looks dry.
- Finish and serve
Add the optional lemon juice and pepper, then serve immediately. Keep any utensils used on raw prawns away from the finished dish.
Make it work with what you have
- This timing is for raw prawns, not already-cooked prawns. Check the packet rather than judging from colour alone.
- Spaghetti can be replaced with the same weight of linguine; follow its packet time. Keep the garlic pale and lower the heat if it colours quickly, as burnt garlic makes the light sauce bitter.