This Spaghetti Nero with garlic prawns is a winner of a dish, simple to prepare but posh enough for company. Words cannot describe how good this is!
Garlic, butter, prawns. They just sing together. Add in a little oregano, a pinch of chilli and you have the most amazing dish. But when you add pasta into the dish well you have a dish made in heaven.
If you said I could only eat one food for the rest of my life, I would pick pasta. If you made me pick one pasta dish, then I think this might be it. Seriously I love everything about this!! (Please don’t make me pick one food!!! I would miss potatoes and steak and rice and curry and oysters and brie and…..Oh man, don’t make me pick!)
Pasta will always be my favourite food. It is my comfort food, my celebratory food, my instant food, my fall back food, my hangover food (honestly my chilli pasta with a fried egg can cure even a tequila hangover – trust me I know!!!!). Pasta is my food. You might remember that last year, whilst clearing out the pantry I had a bit of a pasta overload. If not you can read the post here along with my recipe for Red Chilli Pesto Pasta with Mascarpone. Pasta is the BEST! All pasta!
But I especially love spaghetti nero, it is so dramatic with a slightly salty edge. Just look at the photos, doesn’t it look beautiful! I tell my kids that it is just dyed black. Even though they eat it and love it, I think if I told them it was coloured with squid ink, they may baulk at it. Is it terrible to fib?
The quantities I have given below will serve 2 hungry adults, but with a salad and/or garlic bread it could easily be stretched to 3 adults. It certainly feeds an adult and two children! Especially when one of them is still going through a picky phase and won’t eat any of the prawns! More for Mr 9 and I!!!!!
When I make this for the kids I only add a small pinch of chilli flakes, so adapt it to suit your family. Chilli flakes here in Australia are pretty fiery compared to the ones I used to buy in the UK, which are more like the american red pepper flakes. Either way, a pinch helps enhance the dish but it is still lush without them!
I so hope you enjoy this dish, it is one of my favourite dishes and I want you to love it!!!! x
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- 4 cloves garlic
- 250 g /9 oz spaghetti nero
- 250 g peeled and de-veined prawns
- 80 g butter
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp chilli flakes
- 1 cup rocket
- parmesan (optional)
- Peel the garlic and slice it paper thin (see notes)
- Place a large pan of water onto boil. Once it is bubbling add a generous amount of salt and cook the pasta according to the package instructions.
- Melt the butter in a large frying pan over medium high heat, add the olive oil, sliced garlic, oregano and chilli flakes. Cook for 2 minutes, stirring constantly.
- Add the prawns and cook for 3 minutes or until just pink.
- Add in the rocket and stir to coat in the butter.
- Drain the pasta and mix it into the 'sauce'.
- Serve immediately, garnished with parmesan, if desired.
Slicing the garlic rather than mincing it, means it won't burn in the butter whilst the prawns cook.
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