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Prawns Aglio e Olio

Making Prawn Stock

Making Prawn Stock (Step 2)

Prawns Aglio Olio Recipe

If you are not making the prawns stock (step 2), reserve some pasta water and add it in place of the prawn stock in the last step.

Serves: 2

Prep Time: 20 mins

Cook Time: 10 mins


  • 2 servings of pasta (about 160-180g spaghetti)
  • 3 tbsp olive oil
  • 40g butter divided
  • 10 to 12 large prawns (US name: shrimps)
  • 10 cloves garlic peeled and sliced or roughly chopped (not too finely)
  • 2 chilli padi sliced (may substitute with 1/2 tsp dried chilli flakes)
  • 30g Italian flat-leaf parsley finely chopped
  • sea salt to taste
  • freshly cracked black pepper to taste


  1. Bring a pot of water with 1 tbsp sea salt to a boil.  Cook pasta according until al dente (usually 2-3 mins minus recommended cooking time for spaghetti). Drain and set aside the pasta, reserving some of the pasta water if not making prawn stock.
  2. Remove the shells and veins from the prawns. Add the prawns heads and shells to a small pot with just enough water to cover them (I use about 150ml water), bring to a simmer for about 3-5 minutes to make prawn stock. Strain the stock and set aside.
  3. Heat half the butter in a sauce pan. Cook the prawns on both sides and set aside.
  4. Add olive oil to the sauce pan with the prawn juices and browned bits. When the oil is heated, add garlic and chilli. Saute until the garlic turns light brown.
  5. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.
  6. Add cooked pasta, cooked prawns, about 2 tbsp of prawn stock, chopped parsley and remaining butter (cubed) to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.

Leave a Comment

68 Responses to “Prawns Aglio e Olio”

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  1. Shariffa — May 29, 2012 @ 4:43 pm

    Another answer to my burning question: Why cant my aglios taste like the one in Pastamania????

    Answer from Noobcook: Butter!!!!

    Who would have thought. lol Thanks Wiffy. :)


    • Felicia replied: — May 29th, 2012 @ 4:47 pm

      Hi Shariffa,

      Wiffy’s recipe tastes much better than Pasta Mania. The good thing about her recipe is we are able to adjust the amount of oil. Hope you will have a great time trying it out ;o).



      • Shariffa replied: — May 29th, 2012 @ 4:59 pm

        Couldn’t agree more Felicia! Just that all these while i have cooking prawn aglio by frying garlic, toss in the prawns till cook and the pasta. Taste bahhhh. Thumbs down. I was too smart to look for recipe thinking it’s very simple to do. lol

        • wiffy replied: — May 29th, 2012 @ 11:04 pm

          Thanks Felicia, glad your family likes it. Try it with scallops and/or mussels for a delightful seafood version. Shariffa, thanks! hope you enjoy the recipe too :)

  2. John — July 7, 2012 @ 12:49 pm

    Just want to let you know that I tried your recipe. It’s really nice! Best pasta I have cooked so far. My wife liked it a lot, though I got chided for being lazy to chop the garlic to finer pieces …LOL

    Thanks for sharing wizzy! Next up will be the one with clams!


    • wiffy replied: — July 8th, 2012 @ 4:09 pm

      Thanks for the feedback, glad your wife liked it :)


  3. syazwani — July 24, 2012 @ 2:55 pm

    This seems delicious! I am definitely going to try this recipe! and the prawn stock is brilliant cause I’ve seen it on masterchef and that’s how they make the prawn stock! yums Thanks for sharing :)


  4. Alice — August 8, 2012 @ 12:49 am

    Maybe a stupid question to ask, after u turn off the stove to let the garlic continue cooking, when do u turn it on again and add all the other ingredient and pasta?


    • wiffy replied: — August 8th, 2012 @ 4:07 pm

      Hi Alice, I do not turn back the stove again. Once the garlic reached desired golden brown colour, toss the rest of the ingredients in to serve immediately.


  5. Esther.L — June 13, 2013 @ 8:30 am

    Just wanted to say that this is an awesome and easy to follow recipe! Tried it last night and the prawn aglio olio turned out really yummy considering it was my first time! And I can’t wait to try out other recipes on your site! Thank you!


  6. Wendy — June 28, 2013 @ 8:01 pm

    I must thank u for sharing this recipe! I followed it exactly a few days ago and the result was unbelievable. I loved it!!!

    The prawn stock made a huge difference.


  7. 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!


  8. 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.


  9. 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!


  10. Zhimin — May 3, 2015 @ 8:04 pm

    Dear Wiffy,

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


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