Feed the family a taste of luxury on a shoestring budget. This zesty, garlic-infused prawn spaghetti feels like a fancy bistro dinner but takes just 15 minutes and one stovetop to master.

Budget Prawn & Garlic Spaghetti

This recipe is designed for a family of four, providing a filling and protein-rich meal using savvy pantry swaps. By using high-quality dried herbs and frozen prawns, you get maximum flavour without the high grocery bill. Perfect for when you need a quick, impressive dinner without an oven.

Stovetop Prawn & Garlic Spaghetti

A delicious, budget-friendly version of a classic seafood pasta using spaghetti for a satisfying, comforting texture.

1. Cook 500g of spaghetti in a large pot of boiling salted water until al dente. Drain, but make sure to reserve a splash of the pasta water.
2. While the pasta is boiling, heat 2 tbsp of olive oil and 1 tbsp of butter in a large frying pan over medium heat.
3. Add 3 cloves of minced garlic and 1/2 tsp of chilli flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
4. Add 300g of thawed prawns to the pan. Since these are pre-cooked, you only need to fry them for 2-3 minutes until they are heated through.
5. Stir in the juice and zest of the lemons along with 1 tsp of dried parsley. Season generously with salt and pepper.
6. Toss the cooked spaghetti into the pan. If the pasta looks a little dry, add that splash of reserved pasta water and toss well to coat every strand in the garlic butter sauce.
7. Serve immediately with extra lemon wedges on the side.

Shopping List

• 300g Cooked & peeled prawns (frozen)
• 500g Spaghetti pasta
• 3 cloves Garlic
• 2 Lemons
• 1 tsp Dried parsley
• 1/2 tsp Chilli flakes
• 2 tbsp Olive oil
• 1 tbsp Butter
• Salt and pepper

Tips for Success

• Thaw prawns properly: Place your frozen prawns in a bowl of cold water for 10-15 minutes before cooking to ensure they heat through evenly without becoming rubbery.
• Don't skip the pasta water: That starchy water is the secret to a silky sauce that clings to the spaghetti rather than pooling at the bottom of the bowl.
• Zest first: It is much easier to zest a lemon before you cut and juice it!
• Leftovers: This dish is best served fresh, but leftovers can be kept in the fridge for one day. Reheat gently in a pan with a tiny splash of water to loosen the sauce.

Nutrition Estimate

Per serving: 420 Calories | 22g Protein | 10g Fat | 58g Carbohydrates