Grilled Prawn Pasta Recipe
This grilled prawn pasta recipe combines juicy brined prawns with al dente spaghettini, garlic chili oil, and fresh lemon for a bold, flavour-packed seafood dish. Featured on Fish the Dish, hosted by Spencer Watts, this recipe delivers restaurant-quality pasta using simple techniques, vibrant aromatics, and a quick stovetop finish.
The Inspiration
Seafood pasta is a staple in coastal cuisines around the world, particularly in Italian cooking where simplicity and ingredient quality are key. This version builds on that tradition with a modern twist—using a quick white wine and citrus brine to season the prawns deeply before grilling, then finishing everything with a punchy homemade garlic chili oil.
On Fish the Dish, Spencer Watts often focuses on maximizing flavor through layering techniques rather than complexity. This dish is a perfect example: the prawns are brined for seasoning and tenderness, the pasta absorbs a light seafood-infused sauce, and the chili oil adds heat and depth without overwhelming the natural sweetness of the shellfish.
Ingredients
- 8 cups (1.9 L) cold water
- ⅓ cup (80 ml) Kosher salt
- ½ tsp (2.5 ml) whole black peppercorns
- 6 bay leaves, divided
- 1 cup (240 ml) dry white wine
- 2 lemons; 1 chopped, 1 cut into wedges
- 2 pounds (907 g) uncooked large prawns with shells
- 6 ounces (170 g) dry spaghettini noodles
- 2 medium shallots, chopped
- 2 ounces (57 g) parsley, chopped
- Olive oil, as needed
- 3 tablespoons (45 ml) Sugar
Garlic Chili Oil
- 4 garlic cloves, chopped
- 1 teaspoon (5 ml) dried chilli
- 1 cup (240 ml) vegetable oil
- Salt
Methods
- Add salt to a pot of water. Mix in sugar, black peppercorns, bay leaves, prawns, white wine and chopped lemon. Brine for 30 minutes.
- Add spaghettini noodles to a pot of boiling water and cook until al dente.
- Transfer brined prawns to a bowl and peel off shells.
- Spoon chilled garlic chilli oil into bowl of prawns and toss.
- Lay prawns in an oiled skillet at medium heat. Cook for 1 minute a side seconds per side, until pink.
- 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.
- Transfer prawn pasta to a serving bowl. Drizzle olive oil, squeeze in fresh lemon, and serve.
Garlic Chili Oil
- 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.
Serving Suggestions
For sides, keep things light and complementary. A crisp green salad with lemon vinaigrette, grilled vegetables, or simple roasted asparagus works beautifully alongside the richness of the prawns. A basket of warm crusty bread is also ideal for soaking up any leftover chili oil and lemony pasta juices.
For drinks, a chilled dry white wine such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay pairs perfectly with the citrus, spice, and seafood elements. If you prefer non-alcoholic options, sparkling water with lemon or a lightly brewed iced tea keeps the palate refreshed and balanced.
For presentation, serve the pasta in a large shallow bowl with prawns arranged on top for visual impact. A final drizzle of garlic chili oil just before serving enhances aroma, heat, and shine, making the dish look as good as it tastes.
Final Thoughts
This grilled prawn pasta recipe is a celebration of bold, simple cooking that highlights the natural sweetness of seafood while layering in spice, acidity, and freshness. The brined prawns deliver depth of flavor, the garlic chili oil adds heat and richness, and the lemon ties everything together with brightness.
What makes this dish stand out is its speed and impact. In under an hour, you get a pasta that tastes like it came from a coastal restaurant kitchen, yet relies on accessible ingredients and straightforward techniques.