Aglio Olio with Prawns
June 13, 2008 – 11:16 am by wiffy
Aglio Olio with Prawns
Only one photo because I was really so hungry when I was preparing this meal, I swear I almost feel myself fainting, haha! I wonder if anyone has fainted while preparing a meal? This reminds me of the characters in the game Sims 2, who will collapse on the floor due to inadequate sleep/food/shower, but the minute you do something about it (like feed them), they will rejuvenate on the spot (& you see their health bar rising). While I was cooking this, I pictured my health (the green bar) slowly dropping to red, and my mission is to cook and eat this in time before my health bar drops to zilch (over imaginative mind at work again?).
Luckily, this is such a quick and easy pasta dish so I didn’t faint (thankfully)! It tastes so good this time round too (most probably due to my hunger :P)
Aglio Olio is a dish that holds sentimental value for me, because when I was a TOTAL noob cook (I consider myself a beginner noob cook now, haha), this was the dish I use to learn some culinary basics. In the words of my friend w who taught me the dish, it’s “very easy to cook, but difficult to perfect”. The first few times that I cooked this, the fire was too strong and the garlic was burnt. If I didn’t put the correct amount of salt, the dish turns out either too bland or too salty. And there must be a correct amount of garlic and olive oil to bring out the favour. If you want to practise your culinary skills, this is a good dish to start, heehee!
Ingredients
(Serves 1)
100g spaghetti
1-2 tbsp olive oil
2 tbsp chopped garlic
5 large prawns/shrimps (shells & veins removed)*
1/2 cup chopped fresh english parsley/basil (I use 1/2 tbsp of dried basil)
chilli flakes (optional)
salt/garlic salt
* Note: Didn’t have the time to de-vein my prawns this time round, though the extra-large tiger prawns I buy usually do not comes with veins :[
Directions
1. Add some vegetable oil and salt to a pot of water, and boil the spaghetti till al dente (according to the instructions on the package). Drain & set aside.
2. In a saucepan (medium flame), heat olive oil and stir fry chopped garlic, parsley/basil and chilli flakes till they are infused with the oil.
3. Add the prawns and stir fry till they are cooked. Toss in the pasta and stir evenly.
4. Season with salt (about 1/2 tsp and add more if needed) and stir well. You can garnish with parsley flakes, grated cheese and garlic bits before serving.
==
I’m submitting this dish to Presto Pasta Nights, guest-hosted (for the first time) by Closet Cooking this week.
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Tags: aglio olio, basil, garlic, olive oil, parsley, Pasta, prawns, shrimps, spaghetti
Posted in Blog Events, One-Dish Meals, Pasta, Presto Pasta Nights, Recipes
25 Responses to “Aglio Olio with Prawns”
I haven’t cooked this for a long time, pasta with prawns. Yes, it’s difficult to shoot photos when you are so hungry. It will be a case of, “Oh, forget it, just tuck in.” And worse, due to hunger, can’t get a nice shot.
By didally on Jun 13, 2008
That looks great! Shrimp and garlic pasta is one of my favorites. Thanks for sharing with Presto Pasta Nights!
By Kevin on Jun 13, 2008
This is a great dish to make when the organic garlic farmer who lives not too far from here brings his garlic to the farmers’ market. He grows more than a dozen varieties, some spicy, some mild, and all would be great in this recipe.
By Lydia (The Perfect Pantry) on Jun 13, 2008
Great choice! I love the trilogy - olive oil, garlic and shrimp. Thanks for sharing with Presto Pasta Nights.
By Ruth on Jun 14, 2008
Yummy! Aglio Olio for me if I want a change from tomato-based pasta!
By tigerfish on Jun 15, 2008
Looks good. I love the combination of garlic and olive oil. I probably wouldn’t put cheese on this, but perhaps that’s just me.
By [eatingclub vancouver] js on Jun 19, 2008
I made this dish with chopped scallops last night. One of the easiest and most satisfying. Can’t miss. For me, the secret is a slow, super-low flame to keep the garlic light and the seafood from turning rubbery. Glad you at least got one shot in, Wiffy. Your photos are too pretty to miss.
By Susan on Jun 24, 2008
omg! my fav pasta!
i luv aglio olio…especially if the chilli has xtra kick ~drool~
By Livia on Jun 26, 2008
Thanks for the kind comments
Livia: Heh, come over my place, we can cook this together
By wiffy on Jun 30, 2008
it’ll be better if u could put in the preparation and cooking time.
By sl on Jun 30, 2008
Mmmm anything with prawns is a winner in my books!
By Nilmandra on Jul 2, 2008
Wiffy, it looks soooo delicious!
Thank you for stopping by and for all your comments, I read them all, just I’m not getting enough time to reply on time
Still jealous of your emoticons… did not get a chance to seat down and draw my owns… but soon
By Coffee and Vanilla on Jul 4, 2008
I had tried out your recipe by doubling up the amount. The combination is nice but just that it is a bit dry. Looks like the sauce is not enough to coat the pasta. Anything that I should take note?
By lk on Jul 8, 2008
Hi lk!
How much olive oil did u add? Maybe u can up the amount. As for the spaghetti, if u cooked it before hand and set aside for a while, they may become dry. U can rinse the cooked pasta briefly with water before tossing them into the pan. Hope this helps to make it less dry. btw, u have a nice blog
By wiffy on Jul 8, 2008
I used 3 tbsp olive oil and the cooked 200g pasta seems too huge to fit into 2 person’s stomach. Will try ur suggestion next time.
Tks for dropping by at my blog.
I like ur pancake with fruit too! Pancake is my son’s favourite esp banana pancake.
By lk on Jul 9, 2008
wahaha I think this shows we are much more greedy!
Maybe u can use 80g of pasta per person if u find the portions too huge 
Thanks for ur kind comment ^^
By wiffy on Jul 9, 2008
hi ! anyone know how come my chopped garlic all become burnt, black after i stir fry with olive oil? and my saucepan also got burnt at the bottom….haiz…
By christine on Jul 21, 2008
Susan: Oh I’m glad to hear that you tried and like it
Christine: Hi! I think your stove fire is too strong. Did u use the maximum flame? Like what Susan said above, the secret is a slow, low flame to prevent burning. For my stove and pan, I set the flame to medium low. You should hear the garlic sizzling gently in the oil if the temperature is right (if it does not sizzle, then the temperature is too low). Hope this helps
By wiffy on Jul 21, 2008
I tried cooking this dish, but find that the pasta still taste a bit bland. How do I improve?
By Helen on Aug 27, 2008
Hi Helen … did u add any salt? It will taste bland if salt is not added. You can start with a tsp and adjust according to taste. You can double the herbs used especially if they are fresh and not those bottled type … hope this helps
By wiffy on Aug 30, 2008
I did add salt when I was boiling the pasta. Do I still need to add when frying the pasta with other ingredients? Will using more olive oil help too? Thanks for advising.
By Helen on Aug 30, 2008
Oh yes… you definitely need to add salt when frying the pasta, otherwise it will taste very bland! U can start with 1/2 to 1 tsp of salt, and add more if needed. Hope this works for you
By wiffy on Aug 30, 2008
Now it tastes better. I’ve also put more oil and parsley flakes! Thanks a lot.
By Helen on Sep 6, 2008