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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

72 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


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