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Easy Black Garlic Prawn Pasta Recipe

Delicious prawn pasta

Decadent but light

Enjoy the clean flavour of seafood with a bang, with the powerful aromatic sensation that is black garlic. You can use the infused butter from or incorporate some plain butter into this recipe in a 50/50 ratio if you want a subtle hint of black garlic. We love these prawns from Fins seafood as they come de-shelled and are juicy and succulent Australian prawns perfect for this prawn pasta!

closeup prawn  pasta

Made fresh using local ingredients available on Dirty Clean Food Clean.



2 Servings

  • ¼ cup olive oil

  • 1 tsp salt, to taste

  • cracked black pepper

  • 4 garlic gloves, minced

  • 100g prawns, shelled

  • 4 tbsp black garlic butter

  • 200g reginette pasta (curly fettuccine)
  • shaved parmesan, for topping

  • 2 large lemon wedges for serving

  • 2 tbsp chopped parsley, for serving

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  1. Bring a generously salted pot of water to a boil and cook pasta until al dente. Immediately take off heat and reserve half a cup of pasta water.

  2. Bring a large pan to low heat with half of the olive oil. Add butter and stir ensuring the butter doesn't burn. Add minced garlic and chilli and stir quickly. Let the garlic and chilli infuse.

  3. Add prawns and stir. Stir intermittently, coating the prawns with the butter/oil. Take off the pan once the prawns are no longer translucent. The prawns should be soft and tender and not rubbery. They will be returned to heat, so ensure they are taken off before overcooking.

  4. Turn off the heat and incorporate the pasta, add a small amount of the reserved pasta water until you achieve your desired consistency. The sauce should be cooked down and the pasta should be holding onto the sauce.

  5. Sprinkle parsley and plate with lemon wedge, a drizzle of olive oil and shaved parmesan.

Black garlic prawn pasta
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