There are times when I want a meal that tastes special without spending hours in the kitchen. That is exactly where my Spaghetti Aglio with Mushrooms and Prawns comes into its own. It is simple, wonderfully tasty and perfect for a busy weeknight when you still want something homemade.
I love recipes that prove you do not need a long list of ingredients to create a memorable meal. This spaghetti is a perfect example. It combines perfectly cooked pasta with tender mushrooms and succulent prawns. Everything then comes together with a simple dressing that adds plenty of flavour without overpowering the main ingredients.
The beauty of this dish starts with the spaghetti. I always cook mine in a large pan of well-salted boiling water. It should remain slightly firm when you bite into it. That little bit of texture makes a big difference once the pasta meets the warm dressing.
Meanwhile, the mushrooms can be cooked until they become golden around the edges. This brings out their natural savoury flavour. The prawns need only a short time in the pan, so they are best added towards the end. Overcooking can make prawns tough, which is something we definitely want to avoid.
The dressing is where this dish really comes together. Garlic forms the main flavour, while olive oil carries it beautifully through the spaghetti. A little lemon adds freshness and helps balance the richness. I also like to add a touch of chilli because it gives the dish a gentle warmth without making it too spicy.
Once the spaghetti is cooked, I drain it while keeping a little of the pasta water. This is a useful little trick for creating a silky finish. Tossing the pasta with the dressing and a splash of pasta water helps everything coat the spaghetti evenly.
Then the mushrooms and prawns go back into the pan. A good toss brings all the flavours together. You should end up with strands of spaghetti that are glossy, lightly coated and packed with flavour.
I find this is one of those dishes that looks far more impressive than the effort involved. It is also wonderfully adaptable. For example, you could add spinach, courgettes or cherry tomatoes if you have them available. A handful of fresh parsley works particularly well too.
However, I would not overload the dish. The charm of Spaghetti Aglio comes from its simplicity. The garlic, olive oil, lemon and chilli provide a lively base, while the mushrooms and prawns add substance.
Another reason I enjoy this recipe is its speed. With a little organisation, you can have everything ready in around 30 minutes. While the spaghetti cooks, prepare the mushrooms, prawns and dressing. Therefore, there is very little wasted time.
It makes an excellent weeknight dinner, but I would happily serve it to friends too. Add some warm crusty bread and a simple green salad, and you have a relaxed meal that feels complete. A glass of chilled white wine would also sit beautifully alongside the garlic, prawns and lemon.
Most importantly, this is the sort of recipe that makes home cooking enjoyable. It does not require complicated techniques or specialist ingredients. Instead, it relies on a few good ingredients and careful cooking.
For me, that is what makes Spaghetti Aglio with Mushrooms and Prawns such a winner. It is quick, comforting and full of flavour. Best of all, it proves that a fantastic homemade meal can be on the table in a short time, even on the busiest weeknight.
Spaghetti Aglio
Equipment
- large frying pan or sauté pan
Ingredients
- 200 g spaghetti
- 200 g prawns raw peeled
- 150 g mushrooms sliced
- 4 cloves garlic finely chopped
- 3 tbsp extra virgin olive oil
- 1 small red chilli finely sliced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest finely grated
- 2 tbsp fresh parsley chopped
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 50 ml pasta water reserved
- 20 g Parmesan finely grated, optional
Instructions
- Bring a large saucepan of salted water to a rolling boil. Add the spaghetti and cook according to the packet instructions. Aim for al dente pasta with a slight bite.200 g spaghetti
- While the pasta cooks, heat 2 tablespoons of olive oil in a large frying pan over medium heat.3 tbsp extra virgin olive oil
- Add the sliced mushrooms and cook for 4–5 minutes. Stir occasionally until they become golden and tender.150 g mushrooms
- Add the remaining tablespoon of olive oil to the pan. Then add the chopped garlic and sliced chilli.4 cloves garlic, 1 small red chilli
- Cook gently for about 1 minute. Take care not to burn the garlic, as this can make the dressing bitter.
- Add the prawns to the pan. Cook for 2–3 minutes on each side, or until they become pink, opaque and fully cooked.200 g prawns
- Stir in the lemon zest and lemon juice. Season with the salt and black pepper.1 tbsp fresh lemon juice, 1 tsp lemon zest, ½ tsp salt, ¼ tsp freshly ground black pepper
- Before draining the spaghetti, reserve around 50ml of the cooking water. Drain the pasta well.50 ml pasta water
- Add the spaghetti directly to the frying pan with the mushrooms and prawns. Toss everything together using tongs.
- Add a little of the reserved pasta water. Continue tossing until the oil, garlic and pasta water create a light, glossy dressing that coats the spaghetti.
- Stir through most of the chopped parsley. Taste and adjust the seasoning if necessary.2 tbsp fresh parsley
- Divide the spaghetti between two warm bowls. Finish with the remaining parsley and a little freshly grated Parmesan if desired.20 g Parmesan
- Serve immediately with an extra squeeze of lemon and a drizzle of good olive oil.