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Garlic Prawn and Pea Spaghetti

Brenda Janschek
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4


  • 60 grams unsalted butter
  • 4 cloves garlic finely chopped
  • 1 red chilli deseeded and chopped finely (optional)
  • ½ lemon zested (optional)
  • 24 prawns peeled and tails removed (I paid the fish monger to do this step for me #lazy)
  • 400 grams spagettini or spaghetti
  • 1 cup frozen peas
  • Sea salt and ground pepper
  • ¼ cup parsley chopped
  • Lemon juice optional
  • Extra virgin olive oil


  • Cook pasta as per packet instructions. Add peas in last 2 minutes of cooking. Drain, remembering to reserve 1 cup of the cooking water for later.
  • Heat the butter in a large frying pan over low-medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until garlic is golden.
  • Add the prawns and cook on one side for a couple minutes, then gently turn and cook for another minute or until the prawns are tender.
  • Add the pasta, peas, parsley and reserved water.
  • Season with sea salt and lots of freshly cracked black pepper and toss to combine.
  • Serve with a squeeze of lemon juice and a good lug of extra virgin olive oil and maybe even an extra teaspoon of butter stirred through each serving and extra black pepper!