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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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62 Responses to “Prawns Aglio e Olio”

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  1. didally — June 13, 2008 @ 11:51 am

    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. :o

    Reply

  2. Kevin — June 13, 2008 @ 6:38 pm

    That looks great! Shrimp and garlic pasta is one of my favorites.

    Reply

  3. 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.

    Reply

  4. Ruth — June 14, 2008 @ 9:08 am

    Great choice! I love the trilogy – olive oil, garlic and shrimp.

    Reply

  5. tigerfish — June 15, 2008 @ 7:12 am

    Yummy! Aglio Olio for me if I want a change from tomato-based pasta!

    Reply

  6. [eatingclub vancouver] js — June 19, 2008 @ 1:35 am

    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. :)

    Reply

  7. Susan — June 24, 2008 @ 5:59 am

    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.

    Reply

  8. Livia — June 26, 2008 @ 11:12 pm

    omg! my fav pasta!

    i luv aglio olio…especially if the chilli has xtra kick ~drool~

    Reply

  9. sl — June 30, 2008 @ 9:09 pm

    it’ll be better if u could put in the preparation and cooking time. :D

    Reply

  10. Nilmandra — July 2, 2008 @ 8:59 pm

    Mmmm anything with prawns is a winner in my books!

    Reply

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