This is a twist on the old italian staple of Spaghetti Aglio Olio. Essentially it is spaghetti with garlic, olive oil and prawns.
I first tried this in a little Italian restaurant in Suburban Sydney. The head chef was Malaysian and he gave me a quick run down of the dish. For years I tried to replicate it. After numerous attempts adding this and removing that, this end result is even better than I remember.
I served this for the family on Christmas Eve and it was a HUGE hit. It is beautiful with some crisp green salad and nice glass of white wine.
I have also chopped up a small amount of basil and sprinkled that on last instead of parsley. The peeling and deveining of the prawns is the most time consuming aspect of this recipe.