Prawn Aglio E Olio Recipe

Season prawns

Pat the prawns dry with paper towels. In a bowl, toss prawns with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon lemon zest. Set aside 10 minutes while you bring water to a boil.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti or linguine and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Heat a large wide skillet over medium heat. Add 6 tablespoons extra-virgin olive oil and let warm for 30 seconds — oil should shimmer but not smoke.

Add 6 thinly sliced garlic cloves to the warm oil. Reduce heat to low–medium so the garlic softens and turns golden but does not burn. Stir frequently, cooking about 2–3 minutes until aromatic and lightly golden.

Add 1 teaspoon red pepper flakes and stir for 10–15 seconds to bloom the spice in the oil. If using, add 2 tablespoons dry white wine now and increase heat briefly to deglaze, letting it reduce for about 30 seconds.

Increase heat to medium-high. Add the seasoned prawns to the skillet in a single layer. Cook undisturbed for 1–1½ minutes until the underside turns pink and begins to caramelize.

Flip the prawns and cook another 1–1½ minutes until opaque and cooked through (total cooking time 2–3 minutes depending on size). Remove prawns to a plate and keep warm. Leave the garlic-infused oil in the pan.

Add the drained pasta to the skillet with the garlic oil. Toss to coat, then add about ½ cup of the reserved pasta water to loosen the sauce. Use tongs to toss and gently stir, letting the pasta absorb the flavored oil for 30–60 seconds.

Return the prawns to the skillet with the pasta. Add 1 cup chopped fresh parsley (reserve a little for garnish), 2 tablespoons fresh lemon juice and 1 tablespoon unsalted butter (optional). Toss gently to combine. If the pasta seems dry, add up to the remaining reserved pasta water in 2–3 tbsp increments until you reach a glossy, lightly saucy consistency.

Taste and adjust seasoning with up to ½ teaspoon freshly ground black pepper and additional salt if needed. Stir in 1 tablespoon grated Parmesan or Pecorino if using (optional) for a savory note.

Plate the pasta and prawns, garnish with the reserved chopped parsley and lemon wedges. Serve immediately so the pasta remains glossy and the prawns stay juicy.