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Prawns Aglio e Olio

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).

Prawns Aglio e Olio

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.

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74 Responses to “Prawns Aglio e Olio”

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  1. Kelly — April 11, 2014 @ 12:32 am

    Cooked this for dinner today and it was soooooo delicious! Used prawn stock and it really added that flavor! Thank u for the recipe!


  2. Lena — November 4, 2014 @ 11:08 am

    Can I ask where to get the italian flat leaf parsley?


    • wiffy replied: — November 5th, 2014 @ 12:50 am

      You can get it from NTUC finest and Cold Storage (if you are in Singapore). If you can’t find, just substitute curly parsley or even dried ones.


  3. Potato Tortise — April 18, 2015 @ 10:00 pm

    You should stop calling yourself NOOBCOOK. You are a PROCOOK!

    I wanted thank you because whenever someone praises me for my version of Aglio Olio, I just recommend them to check out your website.

    BTW, your AO recipe is so good, it makes chicks happy easily ;)

    You should also post a video of your version of Aglio Olio to beat down those crappy ones i watched online.


    • wiffy replied: — April 22nd, 2015 @ 9:13 am

      thank you :) sure I will try to make a video!


  4. Zhimin — May 3, 2015 @ 8:04 pm

    Dear Wiffy,

    Thank you for the wonderful recipe! Enjoyed both the process and the result! :)


  5. maya — November 19, 2015 @ 10:49 am


    would you mind explaining number 4, I don’t really get the part of adding olive oil and prawn juice… do you mean the prawn stock ? thanks : )


    • wiffy replied: — November 23rd, 2015 @ 9:29 am

      What I meant was, when you cook the prawns on the pan, the juices that come out from the prawns – don’t discard or clean out the pan! Just add olive oil and continue cooking ^^


  6. Jane Sagnelli — April 1, 2016 @ 2:05 pm

    Made your Prawns Aglio Olio and it was so easy and absolutely delicious.
    Thank you


  7. harurookies — July 3, 2017 @ 3:34 pm

    this receipe really works!!๐Ÿ™๐Ÿ™๐Ÿ™‡โ€โ™‚๏ธ
    the prawn stock not only adds flavour to the dish but also prevents the noodles from drying out!
    now i can always cook this without asking guidance from my mom ;;;;;; thank you so much!


    • wiffy replied: — July 5th, 2017 @ 10:49 am

      glad u like it, thx :)


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