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Spaghetti and Garlic Prawns

Recipe submitted by Katbelkel

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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.

Serves 6

Ingredients

1½ kg green prawns, peel and devein
The juice of 1 lemon
1/4 cup chopped parsley
1 tsp dried chilli flakes (more if desired)
6 cloves garlic, 4 peeled and crushed, 2 peeled and whole
1/3 cup & 2 tbs olive oil
25 g butter
1/2 small jar anchovy fillets (or to taste)
500 g spaghetti
salt & pepper
Freshly shaved parmesan cheese (to taste)

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Method

Cook past in large pot of boiling, salted water until al dente
While pasta cooks, toss prawns with lemon juice, parsley, chilli flakes, 2 Tbs Olive oil, 4 cloves crushed garlic and a pinch of salt and set aside.
In a large fry pan, melt butter and anchovies and melt down
Add prawns and fry until just cooked
Add remaining olive oil and 2 whole cloves of garlic and lower heat
Drain spaghetti
Remove the prawns
Mix spaghetti through the sauce
Serve in a large bowl or on large plate
Sprinkle with fresh parsley (if desired) and top with the prawns and freshley shaved parmesan and cracked black pepper

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Notes & Tips

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.