Garlic Shallot Shrimp Pasta

Ingredients

• 15medium prawns, peeled
• 200 gspaghetti, or pasta of your choice
• 4 clovesgarlic, thinly sliced
• 6shallots, thinly sliced
• 3Thai chillies, or 1 tbsp chilli flakes (optional)
• 2 tbspsoy sauce
• 1 tbspoyster sauce
• 120 ml (½ cup)pasta water
• 2 tsphoney
• 3 tbspolive oil
• 2 tbspbutter
• 2 tbsp, plus more for garnishchives, chopped
• To tasteParmesan cheese

Instructions

1. 1

   Sear the prawns

   Heat 1 tbsp olive oil in a pan. Sear the prawns for 1–2 minutes on each side, then remove them from the pan.

2. 2

   Cook the pasta

   Cook the pasta according to the packet instructions.

3. 3

   Soften the aromatics

   Meanwhile, add the remaining olive oil to the same pan and melt the butter. Sauté the garlic, shallots and chillies or chilli flakes until golden brown.

4. 4

   Toss with sauce

   Add the cooked pasta, pasta water, soy sauce, honey and oyster sauce. Mix well for 1 minute.

5. 5

   Return the prawns

   Add the prawns back to the pan and sprinkle in some chives, then take the pan off the heat.

6. 6

   Finish and serve

   Serve the pasta with more chives and Parmesan cheese.

What is garlic shallot shrimp pasta?

This is a quick pasta dish pairing spaghetti with prawns, plenty of sliced garlic and shallots, and a sauce with soy and oyster sauce. It draws on familiar savoury Asian-style seasonings rather than a traditional Italian pasta sauce.

The recipe works by building flavour in the pan used to sear the prawns, then loosening the sauce with starchy pasta water. Chives and Parmesan add a fresh, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 19g protein, 44g carbs, 14g fat.

The spaghetti supplies most of the carbohydrates, while olive oil and butter contribute much of the fat. Prawns provide the main protein, with Parmesan adding some more depending on how much you use. Serve with greens or salad to round out the plate.

Choosing the ingredients

Prawns: Peeled medium prawns are convenient and cook quickly. If using larger prawns, keep an eye on them as they sear so they do not become tough.

Chillies: Use three Thai chillies for a fresh, direct heat, or chilli flakes instead. Both are optional, so you can leave them out for a milder dish.

Sauces: Soy and oyster sauce provide the salty, savoury base, while honey brings a little sweetness. Parmesan is added at the end, so season cautiously before serving.

Sear the prawns briefly

Cook the prawns for 1–2 minutes on each side, then remove them from the pan as directed. They will be returned to the pasta at the end, so avoid leaving them over the heat longer than needed.

Use the same pan for the aromatics: the browned bits left behind help carry the prawn flavour into the sauce.

Cook the aromatics until golden

Garlic and shallots are thinly sliced so they soften and colour in the butter and oil. Stir them as they cook and watch closely; golden is the cue to move on, before the garlic turns dark and bitter.

Add the chillies or flakes with the garlic and shallots as the method specifies. If you are sensitive to heat, omit them or use less.

Use pasta water for the sauce

Before draining the pasta, save 120 ml of its cooking water. Its starch helps the soy, oyster sauce, honey, oil and butter coat the strands rather than sitting separately in the pan.

Toss everything for 1 minute, as directed. If the pasta looks dry, add a little more reserved water only if you have it to hand.

Finish and serve

Return the prawns to the pan with the chopped chives and remove it from the heat. This warms the prawns through without continuing to sear them.

Serve straight away with extra chives and Parmesan. A simple green salad or steamed greens make a fresh side alongside the rich, savoury pasta.

Recipe notes & tips

• Save the pasta water before draining the spaghetti.
• Slice the garlic and shallots evenly so they cook at a similar pace.
• Keep the pan hot enough to sear the prawns, but remove them after the stated cooking time.
• Stir the aromatics often and take care not to let the garlic darken.
• Taste the sauce before adding extra salt, as soy sauce, oyster sauce and Parmesan are all savoury.

Variations

• Milder version: Leave out the chillies or chilli flakes for a gentler sauce.
• Different pasta: Use another pasta shape in place of spaghetti, as suggested in the recipe.
• Extra chives: Add more chopped chives at serving for a fresher finish.
• Parmesan to taste: Use a light grating or a more generous amount to suit your preference.

Common mistakes to avoid

• Overcooking the prawns: Sear for 1–2 minutes per side, then remove them and return them only at the end.
• Forgetting pasta water: Reserve 120 ml before draining so you can loosen and bind the sauce.
• Burning the garlic: Stir the aromatics and move on once they are golden brown.
• Adding too much salt: Taste first because the sauces and Parmesan bring savoury saltiness.
• Letting the finished pasta sit: Serve soon after tossing so the sauce coats the pasta while it is hot.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a pan until hot, adding a small splash of water if the pasta has dried out; prawns may become firmer when reheated.

Frequently asked questions