This is a twist on the old italian staple of Spaghetti Aglio Olio. Essentially it is spaghetti with garlic, olive oil and prawns.

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  • 1.5 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)


  • 1.

    Cook past in large pot of boiling, salted water until al dente

  • 2.

    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.

  • 3.

    In a large fry pan, melt butter and anchovies and melt down

  • 4.

    Add prawns and fry until just cooked

  • 5.

    Add remaining olive oil and 2 whole cloves of garlic and lower heat

  • 6.

    Drain spaghetti

  • 7.

    Remove the prawns

  • 8.

    Mix spaghetti through the sauce

  • 9.

    Serve in a large bowl or on large plate

  • 10.

    Sprinkle with fresh parsley (if desired) and top with the prawns and freshley shaved parmesan and cracked black pepper

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 533kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 45g
  • Carbohydrate 66g
  • Sugar 2g
  • Sodium 1434mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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