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Jamie Oliver’s 5-Ingredient Prawn Pasta

Jamie Oliver's 5-Ingredient Prawn Pasta - recipe card
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A bold, aromatic pasta that showcases succulent prawns with garlic, chili, and lemon in a light, silky olive oil sauce. The pasta absorbs the bright citrus and subtle heat while the prawns stay tender and juicy, making this a quick, flavor-packed weeknight dinner.

Ingredients

Scale
  • 1 lb (16 oz) spaghetti
  • 1 lb large raw shrimp (prawns), peeled and deveined (tails on or off)
  • 4 cloves garlic, thinly sliced
  • 2 fresh red chilies (such as Fresno or bird’s eye), finely chopped (seeds in for heat)
  • 1 lemon, zested and juiced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, for pasta water and seasoning
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of water (about 5 quarts) to a rolling boil over high heat. Season the water with 2 tablespoons of kosher salt — this seasons the pasta from within. Add the spaghetti and cook according to package directions until al dente (typically 8-10 minutes), stirring occasionally to prevent sticking.
  2. While the pasta cooks, place a large skillet or frying pan over medium heat and add the olive oil. When the oil shimmers (but does not smoke), add the sliced garlic and chopped chilies. Cook gently for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and just starting to turn golden at the edges — don’t let it brown or it will turn bitter.
  3. Increase the heat to medium-high and add the prawns in a single layer. Season with a pinch of salt and a few grinds of black pepper. Cook for 1 to 2 minutes on the first side, until the prawns turn pink and opaque on the bottom, then flip and cook another 1 to 2 minutes. The prawns should be just cooked through — still juicy, not rubbery.
  4. Remove the pan from the heat and immediately add the lemon zest and half of the lemon juice. Toss to coat the prawns and aromatics. Taste the lemon and adjust with more juice if you prefer a brighter flavor. Set the pan aside while the pasta finishes.
  5. When the pasta is al dente, reserve about 1 cup of the starchy pasta cooking water, then drain the spaghetti in a colander (do not rinse). Working quickly, add the drained pasta to the skillet with the prawns and garlic-chili oil mixture.
  6. Return the skillet to medium heat and toss everything together using tongs, adding splashes of the reserved pasta water a little at a time (about 1/4 cup initially). The starchy water helps emulsify the olive oil into a light, clinging sauce that coats each strand of spaghetti without being greasy.
  7. Continue tossing and adding pasta water as needed until the sauce looks silky and coats the pasta evenly — you may need up to 1/2 cup total. Taste and adjust seasoning with more salt, pepper, or lemon juice. The pasta should be glossy, with a mild heat from the chili and bright citrus notes.
  8. Divide the pasta among warm shallow bowls, making sure each serving gets a good portion of prawns. Finish with an extra drizzle of olive oil, a sprinkle of fresh lemon zest, and a few cracks of black pepper if desired. Serve immediately while hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce as it sits, so reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen, or microwave in short bursts. This recipe is not suitable for freezing because the prawns and pasta lose their texture upon thawing.

Nutrition

Keywords: prawn pasta, 5 ingredient recipe, Jamie Oliver, spaghetti with shrimp, garlic chili lemon pasta, quick weeknight dinner, easy seafood pasta, Italian-style pasta, simple prawn recipe, 30 minute meal

Find it online: https://britishrecipes.uk/5-ingredient-prawn-pasta/