King Prawn Aglio Olio Spaghettini Vm Recipe

Name: PS.Cafe East Coast Parks KING PRAWN AGLIO OLIO SPAGHETTINI VM Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g spaghettini (or thin spaghetti); 1 tbsp sea salt (for pasta water); 250 ml reserved pasta cooking water; 400 g raw king prawns, peeled and deveined (tails on or off as preferred); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 4 tbsp extra-virgin olive oil; 6 cloves garlic cloves, thinly sliced; 1 whole fresh red chilli (or long red), thinly sliced, seeds kept or removed to taste; 0.5 tsp dried red chilli flakes (optional, for extra heat); 120 g baby spinach, washed and drained; 1 tbsp fresh lemon juice; 1 tbsp unsalted butter (optional, for silkier sauce); 2 tbsp fresh flat-leaf parsley, chopped; 30 g freshly grated Parmigiano-Reggiano (optional); 1 tsp extra-virgin olive oil (to finish)

Inspired by PS.Cafe East Coast Park

Time30m

Serves4

baby spinach, chilli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta & cooking liquids

10.6 oz (300 g) spaghettini (or thin spaghetti)

1 tbsp sea salt (for pasta water)

1.06 cup (250 ml) reserved pasta cooking water

Prawns & aromatics

14 1/8 oz (400 g) raw king prawns, peeled and deveined (tails on or off as preferred)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

4 tbsp extra-virgin olive oil

6 cloves garlic cloves, thinly sliced

1 whole fresh red chilli (or long red), thinly sliced, seeds kept or removed to taste

1/2 tsp dried red chilli flakes (optional, for extra heat)

Greens & finishing

4 1/4 oz (120 g) baby spinach, washed and drained

1 tbsp fresh lemon juice

1 tbsp unsalted butter (optional, for silkier sauce)

2 tbsp fresh flat-leaf parsley, chopped

1.06 oz (30 g) freshly grated Parmigiano-Reggiano (optional)

1 tsp extra-virgin olive oil (to finish)

Method

Pasta & cooking liquids

Boil water and cook spaghettini

Bring a large pot (at least 4–5 L) of water to a rolling boil. Add 1 tbsp sea salt. Add 300 g spaghettini and cook until just shy of al dente (check package; usually 7–8 minutes for spaghettini). Reserve 250 ml of the starchy pasta water, then drain the pasta and set aside.

Prawns & aromatics

Season prawns

Pat prawns dry with paper towels. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper; toss lightly to coat.

Infuse oil with garlic and chilli

In a large (preferably 30 cm/12 in) heavy skillet over medium heat, add 4 tbsp extra-virgin olive oil. When oil is warm but not smoking (about 1–2 minutes), add the thinly sliced garlic and the sliced fresh red chilli. Cook gently, stirring, until garlic is pale golden and fragrant, about 1–2 minutes. Add 1/2 tsp dried red chilli flakes if using. Watch carefully to avoid burning the garlic.

Cook prawns

Turn heat up to medium-high. Add seasoned prawns in a single layer and sauté for 1.5–2 minutes per side, until just cooked through and pink. Remove prawns to a plate and set aside, keeping any juices in the pan.

Greens & finishing

Finish sauce with pasta water and butter

Reduce heat to medium. Add the reserved 250 ml pasta water to the skillet to deglaze and bring to a gentle simmer. Let it reduce slightly for 1–2 minutes. Stir in 1 tbsp unsalted butter (optional) until melted to round out the sauce.

Toss pasta and prawns with sauce

Add the drained spaghettini to the skillet and toss or use tongs to coat evenly with the garlicky sauce. Add cooked prawns back to the pan. If the pasta seems dry, add additional splashes of reserved pasta water until you reach a glossy, lightly saucy consistency. Add 120 g baby spinach and toss until wilted, about 30–45 seconds.

Finish and serve

Remove pan from heat. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Drizzle 1 tsp extra-virgin olive oil over the finished pasta and, if using, sprinkle 30 g freshly grated Parmigiano-Reggiano. Divide into 4 portions and serve immediately.