Prawns Aglio e Olio
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Note: This was first posted in Jun 2008, now updated with new photos and improved recipe.
I really love Aglio e Olio, and it is my go-to one-dish pasta dish whenever I am out of ideas of what to cook. While the original and authentic recipe for Aglio e Olio is plain, it is now common to see all types of variations of Aglio e Olio, just like this plate cooked with fresh prawns (or my other plate of scallops Aglio Olio).
You May Also Like: Scallops Aglio Olio Recipe
And I think why not, cooking should be improvising and flexible – adding additional ingredients definitely make the usual Aglio e Olio a more complete and interesting meal. Since I have been making Aglio e Olio so frequently at home, we seldom, if not never, order Aglio e Olio outside anymore, mainly because we can make it at a fraction of the cost at home. The money to me, is more well spent paying for fresh, large prawns and perhaps a bottle of fine white wine to go with the pasta. And there is a whole lot more flexibility when cooking this at home to adjust the taste to our own preference (for example, I love XXL prawns and extra heat).
Cooking Aglio e Olio is definitely not difficult, requiring very basic ingredients. Check out my tips for making basic Aglio Olio here. The extra step of boiling the prawn heads and shells will add some umami-ness to the Aglio Olio, but you can skip this step and use pasta water if out of time. Thanks to reader BC for sharing his wonderful tips on Aglio e Olio making.
Hello! I made this dish according to the above recipe and it turned out great! Never knew I could make this favourite dish of mine at home too :) Thank you for the recipe!
This is a great recipe. It is simple enough for me to try it out and the taste is very delicious. My family enjoys it very much and we have decided not to order this dish from outside anymore ;o). Thanks for sharing!
Another answer to my burning question: Why cant my aglios taste like the one in Pastamania????
Answer from Noobcook: Butter!!!!
Who would have thought. lol Thanks Wiffy. :)
Wiffy’s recipe tastes much better than Pasta Mania. The good thing about her recipe is we are able to adjust the amount of oil. Hope you will have a great time trying it out ;o).
Couldn’t agree more Felicia! Just that all these while i have cooking prawn aglio by frying garlic, toss in the prawns till cook and the pasta. Taste bahhhh. Thumbs down. I was too smart to look for recipe thinking it’s very simple to do. lol
Thanks Felicia, glad your family likes it. Try it with scallops and/or mussels for a delightful seafood version. Shariffa, thanks! hope you enjoy the recipe too :)
Just want to let you know that I tried your recipe. It’s really nice! Best pasta I have cooked so far. My wife liked it a lot, though I got chided for being lazy to chop the garlic to finer pieces …LOL
Thanks for sharing wizzy! Next up will be the one with clams!
Thanks for the feedback, glad your wife liked it :)
This seems delicious! I am definitely going to try this recipe! and the prawn stock is brilliant cause I’ve seen it on masterchef and that’s how they make the prawn stock! yums Thanks for sharing :)
Maybe a stupid question to ask, after u turn off the stove to let the garlic continue cooking, when do u turn it on again and add all the other ingredient and pasta?
Hi Alice, I do not turn back the stove again. Once the garlic reached desired golden brown colour, toss the rest of the ingredients in to serve immediately.
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Just wanted to say that this is an awesome and easy to follow recipe! Tried it last night and the prawn aglio olio turned out really yummy considering it was my first time! And I can’t wait to try out other recipes on your site! Thank you!
I must thank u for sharing this recipe! I followed it exactly a few days ago and the result was unbelievable. I loved it!!!
The prawn stock made a huge difference.