• Garlic prawn pasta (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

Be generous with the buttery garlic sauce that keeps the prawns juicy and adds a smashing flavour to the pasta.






Skill level

Average: 3.2 (592 votes)


  • 200 g angel hair pasta or spaghetti
  • 45 g butter
  • 1 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 tsp dried chilli flakes
  • 1 tbsp shredded lemon zest
  • 12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways
  • 1 tbsp lemon juice
  • ¼ cup flat-leaf parsley leaves, roughly torn
  • sea salt and cracked black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and keep warm.

2. While the pasta is cooking, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for 2 minutes. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.

3. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. Serve with a simple green salad.