Grilled Prawn Pasta with Garlic Chili Oil

Serves: 4

Difficulty: Easy


  • 2 lb (900 g) Uncooked large prawns with shells (about 32 prawns)
  • 8 cups (1890 ml) Cold water
  • ⅓ cup (75 ml) Coarse kosher salt
  • ½ tsp (2.5 ml) Whole black peppercorns
  • 6 Bay leaves, divided
  • 1 cup (250 ml) Dry white wine
  • 2 Lemons; 1 chopped, 1 cut into wedges
  • Handful dry spaghettini noodles (approx. 180g)
  • 2 medium Shallots, chopped
  • 2 oz Fresh parsley, chopped
  • Olive oil
  • 3 Tbsp Sugar

Garlic Chilli Oil

  • 4 Garlic cloves, chopped
  • 1 tsp Dried chilli
  • 1 cup Vegetable oil, or grapeseed oil
  • Pinch of salt


  1. Add salt to a pot of water. Mix in sugar, black peppercorns, bay leaves, prawns, white wine and chopped lemon. Brine for 30 minutes.
  2. Add spaghettini noodles to a pot of boiling water and cook until al dente.
  3. Transfer brined prawns to a bowl and peel off shells.
  4. Spoon chilled garlic chilli oil into bowl of prawns and toss.
  5. Lay prawns in an oiled skillet at medium heat. Cook for 1 minute a side seconds per side, until pink.
  6. Add chopped shallot and parsley to the prawn pan. Spoon in some garlic chilli oil. Add the cooked pasta and a little pasta water. Toss all together. Finish with pepper and lemon juice.
  7. Transfer prawn pasta to a serving bowl. Drizzle olive oil, squeeze in fresh lemon, and serve.

For the garlic chilli oil

  1. Add garlic and chilli to a food processor. Pour in vegetable oil. Add salt and blitz for 10 seconds. Pour into a mason jar and store in the refrigerator.