Garlic Pasta with Prawns

Garlic Pasta with Prawns

35 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
FAIRUZAH
Recipe by  FAIRUZAH

“This is a nice change from regular old pasta with tomato sauce. You can serve a large portion as a main dish, or I've even used this as my 'salad' at dinner parties. Really simple!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot.
  2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Toss in prawns, and cook for 5 minutes on each side. Remove prawns, and set aside. Remove garlic slices, and discard.
  3. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Parmesan and parsley.

Share It

Reviews (35)

Rate This Recipe
ATOMICLUSH
39

ATOMICLUSH

Oh my goodness! This is the easiest and tastiest shrimp scampi type pasta I've ever had! I cannot believe how little effort this elegant dish took! I only changed a few things about this recipe: 1) I used a gourmet garlic-infused extra virgin olive oil instead of grilling the garlic in oil. 2) Also 6 tablespoons seems a bit much...that's more than 1/3 cup of oil for pasta for 2 people. I reduced to 4 tablespoons (or 1/4 cup) for the amount of pasta suggested and it came out great. 3) I added the drained pasta directly to the sauting shrimp in the large skillet. (You have to have a very large skillet...which I did.) And 4) You should taste the pasta after you mixed it with the oil. I found that I needed to add a little bit (1 teaspoon or so) of garlic salt to kick up the flavor. This recipe is definitely a keeper!

Natalie
33

Natalie

Mmmmmmm yummy! Instead of using 8oz pasta I used a full pound of thin spaghetti. I made the sauce with 8 tbsp EVOO, half a stick of butter, juice of 2 lemons, 4 cloves garlic minced, and 1 tsp crushed red pepper. I added about 1 1/2 lbs pre-cooked frozen shrimp to the sauce. but I forgot the parsley! so I am giving this 4 stars because I changed it alot. Thanks so much for the recipie idea it was simple and tasty

ANNARI
20

ANNARI

Really good; I agree with using less oil (4 tablespoons are enough). I added one diced avocado and 2 cups of shrimp as opposed to the prawns and 2 tablespoons of balsamic vinegar; yum!

More Reviews

Similar Recipes

Chicken, Garlic, and Sundried Tomato Pasta
(267)

Chicken, Garlic, and Sundried Tomato Pasta

Garlic Shrimp Pasta
(93)

Garlic Shrimp Pasta

Garlic Pasta
(93)

Garlic Pasta

Garlic Prawns
(75)

Garlic Prawns

Garlic Penne Pasta
(72)

Garlic Penne Pasta

Lemony Garlic Shrimp with Pasta
(65)

Lemony Garlic Shrimp with Pasta

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 896 cal
  • 45%
  • Fat
  • 49.2 g
  • 76%
  • Carbs
  • 83.9 g
  • 27%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Garlic Prawns

>

next recipe:

Garlic Shrimp Pasta