Does it get more Italian than this? This classic spaghetti dish with prawns, garlic, olive oil and chilli is simple enough to become a weeknight or weekend dinner favourite, but tasty enough to take your tastebuds on a Mediterranean holiday.

What you need to know before you start

This speedy dinner comes together in under 30 minutes. Choosing a quick-cook protein like prawns and a thin pasta shape like spaghetti ensures dinner is on the table in a flash. If you’re using frozen prawns, ensure they have completely thawed before starting this recipe. For best results, defrost in the refrigerator overnight. If you’re short on time, you can also place frozen prawns in a colander under cold running water, tossing occasionally, for a few minutes. Or place in a container with cold water and salt for 30 minutes. These methods are safe, and faster if you decide to cook this at the last minute, and only have frozen prawns.

Why is this the best spaghetti, garlic, olive oil and chilli with prawns recipe?

Created by Italian-Australian cook and author Silvia Colloca, this authentic dish heroes classic Italian flavours. It’s easy to cook and doesn’t require any elaborate cooking equipment beyond what you probably already own, such as a frypan and a sharp knife.

The slightly nutty and sweet flavours from the fried garlic, paired with juicy prawns and a rich and luscious sauce made from simple pantry ingredients, makes this a delicious weeknight winner that also doubles as an impressive dinner party main. We finish cooking the spaghetti in the sauce so the pasta soaks up all the flavours of the sauce, while the starch from the pasta and the pasta cooking water helps to create a beautiful creamy sauce. It’s important to drain the pasta while it’s still slightly underdone, as it will continue cooking when you’re finishing the sauce, and even when you’ve finished cooking. 

How do you know when prawns are cooked?

Prawns take roughly 5-6 minutes to cook over medium-high heat. You’ll know they’re ready when they turn an opaque pink hue and the tails curl into a ‘C’ shape. Overcooked prawns are tightly wound and look more like an ‘O’ shape. 

What ingredients you’ll need 

Spaghetti: This long, thin pasta shape is the perfect carrier to cling to the luscious sauce while adding texture. Similar shapes, like fettuccine or linguine, will also work well.  

Extra virgin olive oil: A culinary staple in Italian cuisine, extra virgin olive oil creates the bulk of the sauce to add body and a slight herbaceous flavour. 

Garlic: When fried in olive oil, garlic emits a beautiful nutty aroma while adding a slight bite. 

Long red chilli: The smoky, slightly sweet flavour adds a subtle heat without overpowering the delicate prawns. 

Green king prawns: This firm-fleshed variety has a moist, deeply savoury and slightly salty finish, adding bite and texture. 

Flat-leaf parsley leaves: As well as a pop of green, chopped parsley imparts freshness. The bright, peppery flavour helps to balance the richness of the olive oil and butter sauce.

Lemon: Like parsley, grated lemon zest adds a refreshing burst of citrus to lift the full-bodied sauce. 

Unsalted butter: When combined with olive oil and cooking water, butter turns the sauce slightly creamy in texture without the need for adding cream. 

How do you prepare prawns?

Preparing whole raw prawns is an easy process to master. It involves peeling off the shells and legs (leaving the tails intact), carefully deveining using a small sharp knife, and then butterflying by slicing in half lengthways and opening up to lay flat. 

How to store leftover spaghetti, garlic, olive oil and chilli with prawns

Like most seafood pasta dishes, this spaghetti with prawns will keep in the fridge for up to three days in an airtight container. However, it’s best enjoyed fresh.

What to serve with spaghetti, garlic, olive oil and chilli with prawns

Planning an Italian feast? This speedy spaghetti and prawns pairs beautifully with side dishes like barbecued calamari, broccoli salad or our parmesan and garlic bread. End your evening with a slice of pandoro tiramisu or a raspberry bombolini for an indulgent sweet treat. 

Drink pairings for spaghetti, garlic, olive oil and chilli with prawns

A crisp, dry white wine is the ideal pairing, as the refreshing notes of a sauvignon blanc or pinot grigio will complement the garlic and chilli while balancing the richness of the olive oil. If you prefer, the fruitiness of a rosé or a crisp pilsner is also ideal. 

If you love our spaghetti, garlic, olive oil and chilli with prawns recipe, try this 

Ready to step up your pasta game? Explore our favourite seafood pasta recipes to elevate your regular ol’ spag bol with our selection of flavour-packed recipes:

• Bill Granger’s crab and chilli linguine
• Spaghetti with fish trim ‘nduja 
• Homemade tagliolini with roasted tomatoes and Moreton Bay bugs