Spaghetti with prawns and garlic
Spaghetti tossed with prawns, sliced garlic, dried chilli, a splash of white wine and parsley – like gambas al ajillo with pasta. A quick weeknight supper that works just as well with frozen peeled prawns; it is also made with courgette or mixed seafood.
- 22 minTime
- 15 minHands-on
- 4Portions
- ≈ €1.85per portion
- 660kcal per portion
Ingredients for 4 portions
- 400 gPasta, spaghetti
- to tasteSalt
- 400 gPrawns, peeled, thawed if frozen
- 5 clovesGarlic, thinly sliced
- 3 tbspParsley, chopped
- 6 tbspOlive oil
- 3 mlChili flakes, or 1 dried chilli
- 100 mlWhite wine
Method
- Bring a large pan of salted water to the boil for the pasta.
- Meanwhile, slice the garlic and chop the parsley. Pat the prawns dry with kitchen paper and season lightly with salt.
- Cook the spaghetti according to the packet, about 10 minutes, until al dente.
- Meanwhile, warm the oil with the garlic and chilli in a large frying pan over a medium heat until the garlic starts to colour, 2–3 minutes.
- Turn up the heat, add the prawns and sauté for 1–2 minutes until pink. Pour in the wine and let it bubble for 2 minutes.
- Save a splash of the cooking water and drain the spaghetti. Toss it into the frying pan with the parsley and a little of the cooking water and stir for 1 minute until glossy. Serve straight away.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
