Grilled prawn pasta with garlic chili oil

By Spencer Watts
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  • 900 grams uncooked large prawns with shells (about 32 prawns)
  • 8 cups (1890 milliliters) cold water
  • 1/3 cup (75 milliliters) coarse kosher salt
  • 1/2 teaspoon (2.5 milliliters) whole black peppercorns
  • 6 bay leaves, divided
  • 1 cup (250 milliliters) dry white wine
  • 2 lemons; 1 chopped, 1 cut into wedges
  • Handful dry spaghettini noodles (approx. 180 g)
  • 2 medium shallots, chopped
  • 57 grams fresh parsley, chopped
  • olive oil
  • 3 tablespoons sugar

Garlic chili oil:

  • 4 garlic cloves, chopped
  • 1 teaspoon dried chili
  • 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 one minute a 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.

Garlic chili 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.

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