Spaghetti Aglio

A quick and delicious spaghetti dish combining succulent prawns, golden mushrooms and perfectly cooked pasta. Garlic, olive oil, lemon and chilli create a simple dressing that brings all the ingredients together. It is an easy weeknight meal that delivers impressive flavour without spending hours in the kitchen.

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

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.

Equipment

Notes

Cook's Tips:

Keep the pasta al dente: The spaghetti will continue cooking slightly when tossed with the hot dressing. Therefore, avoid overcooking it in the saucepan.

Do not burn the garlic: Garlic cooks quickly in hot oil. Keep the heat moderate and stir frequently for the best flavour.

Use pasta water: This small amount of starchy water helps bring the olive oil and lemon together. It also gives the finished spaghetti a lovely glossy coating.

Choose good prawns: Raw peeled prawns work particularly well because they cook quickly and absorb the garlic and chilli flavours.

Add more vegetables: You can easily include spinach, cherry tomatoes, courgette or asparagus. However, keep the additions modest so the prawns and mushrooms remain the stars.

For extra heat: Add another sliced chilli or a pinch of dried chilli flakes.

Serving Suggestion:

Serve this Spaghetti Aglio immediately while it is hot and glossy. A simple green salad and some crusty garlic bread make excellent accompaniments. For a special touch, finish each portion with fresh parsley, lemon zest and a small drizzle of extra virgin olive oil.

Nutrition