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Aglio Olio with Prawns

Singapore-style Aglio Olio with Prawns — a garlicky, wok-fried spaghetti tossed with juicy prawns, chilli and a squeeze of lemon for a quick weeknight or supper favourite.

Aglio Olio with Prawns

About this dish

Aglio Olio with Prawns is the no-fuss, Singapore-adapted take on the classic Italian pasta — quick, garlicky and bright with fresh prawns and a hit of chilli. It’s the kind of dish you’ll find in home kitchens across the heartlands and in cosy kopitiam-style bistros in Tiong Bahru or along East Coast, perfect for a midweek dinner after work or a late-night supper run.

This version keeps the clean, olive oil-forward flavour but embraces local habits: feel free to add a sliver of chilli padi for a Singapore-level kick, or a drizzle of kecap manis for a slightly sweeter finish if that’s how your family likes it. The texture balance is key — al dente spaghetti, crisped garlic, and succulent prawns giving a contrast much like the satisfying variety you get at a zi char stall.

Serve it family-style for a casual potluck or plate it up for date-night at home; it pairs well with icy lemon tea, a cold lager, or a glass of crisp white wine. Ingredients are easy to source from NTUC FairPrice, Cold Storage or your neighbourhood wet market, and the recipe comes together in under 30 minutes, which is why busy parents and office crowds in the CBD often pick it for quick, tasty makan.

Ingredients

  • 300 g spaghetti (dried)
  • 300 g prawns, peeled and deveined (leave tails on for presentation if you like)
  • 6 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1–2 tsp chilli flakes (adjust to taste) or 2 chopped bird's eye chillies (cili padi) for local heat
  • 1 tbsp unsalted butter (optional, for glossy finish)
  • Zest and juice of 1 medium lemon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 60 ml reserved pasta cooking water (about 1/4 cup)
  • 1/4 cup fresh parsley, roughly chopped (or coriander/cilantro as local twist)
  • 1 tsp light soy sauce (optional, for a faint umami nod preferred by some Singapore households)
  • Grated Parmesan or Pecorino, to serve (optional)
  • 1 tbsp toasted breadcrumbs or panko (optional garnish for crunch)
  • Optional: 1 tsp fish sauce or a small anchovy fillet, finely chopped, for extra depth (use sparingly)

Step-by-Step Method

  1. Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente according to package instructions (usually 8–10 minutes). Reserve about 60 ml of the starchy pasta water before draining.
  2. While the pasta cooks, pat prawns dry and season lightly with salt and pepper. Prepare garlic (thin slices) and chop parsley; zest and juice the lemon. If using chilli padi, slice thinly and keep some seeds if you like more heat.
  3. Heat a large frying pan or wok over medium-high heat. Add 2 tbsp of olive oil. When oil is hot, add prawns and sear for about 1 minute per side until just cooked and slightly charred; remove prawns and set aside. Use high heat so prawns stay juicy but don’t overcook.
  4. Lower heat to medium, add remaining olive oil into the same pan. Add sliced garlic and chilli flakes (or chopped bird's eye chillies). Gently sauté for 30–60 seconds until fragrant and garlic is golden — watch closely so it doesn't burn.
  5. If using anchovy or fish sauce, add it now and stir for a few seconds to dissolve into the oil. Add the cooked spaghetti straight into the pan with the garlic oil and toss to coat.
  6. Add the reserved pasta water and butter (if using) to loosen the sauce; toss vigorously over medium heat for 1–2 minutes until the sauce emulsifies and clings to the pasta. Taste and adjust seasoning with salt, pepper and a splash of light soy if you want a subtle local umami note.
  7. Return the prawns to the pan, add lemon zest and most of the lemon juice (reserve a little to finish at the table), and toss gently to combine. Add chopped parsley and remove from heat.
  8. Serve immediately on warm plates, finish with additional lemon juice to taste, a sprinkle of chopped parsley, toasted breadcrumbs for crunch and grated Parmesan if using. Enjoy hot as a quick weeknight family main or late-night supper.

Tips & Serving Ideas

  • Buy fresh prawns from your neighbourhood wet market or NTUC FairPrice; frozen peeled prawns from Cold Storage or Sheng Siong work well—thaw and pat dry before cooking.
  • Watch the garlic closely — golden not brown. Burnt garlic will taste bitter. Reduce heat as needed and use the residual heat to finish the sauce.
  • Reserve pasta water to help the oil and starch emulsify into a silky sauce. Add a little at a time until you reach the desired coating.
  • For a Singapore chilli twist, add one sliced bird's eye chilli (cili padi) while frying the garlic — go lighter if serving kids or older family members.
  • Use a wok on high heat to get quick sear on prawns for the best texture — think zi char speed but with careful timing.
  • Make-ahead: cook pasta and prawns separately and store in the fridge for up to 1 day; reheat in a pan with a splash of water or oil and toss to finish. Not ideal for long storage as pasta will soften.
  • Leftovers work well for next-day lunchboxes — add a squeeze of lemon and a sprinkle of fresh parsley to revive flavours before eating.

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