Grilled Prawn Pasta with Garlic Chili Oil

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Grilled Prawn Pasta with Garlic Chili Oil

This recipe for grilled prawn pasta with garlic chili oil is from episode 15 of Fish the Dish starring Spencer Watts.

Serves: 4


  • 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 Chili 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.

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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