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.
- 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.
- While the pasta is boiling, heat 2 tbsp of olive oil and 1 tbsp of butter in a large frying pan over medium heat.
- 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.
- 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.
- Stir in the juice and zest of the lemons along with 1 tsp of dried parsley. Season generously with salt and pepper.
- 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.
- 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