Name: Garlic prawn spaghettini with saffron and thyme butter
Yield: 6
Ingredients: 1kg king green prawns, peeled, deveined; 2 cloves garlic, crushed; ½ tsp dried chilli flakes, plus extra to serve; ¼ cup olive oil; 60g butter; Pinch of saffron threads; 1 ½ tbsp lemon thyme leaves; 500g spaghettini; 1 cup white wine; 1 tbsp soy sauce; 1-2 tbsp lemon juice; Salt and cracked black pepper, to season

Indulge in a dish that captures the sunshine and spirit of summer holidays with this garlic prawn spaghettini, enriched by fragrant saffron and thyme butter. Juicy king prawns meet aromatic garlic, chilli and white wine to create a vibrant, flavour‑packed base, while spaghettini soaks up every luxurious drop. A hint of lemon and a drizzle of infused butter elevate the pasta to something truly irresistible, making it perfect for effortless entertaining or a special midweek treat. This is simple cooking made elegant – fresh, bright and deeply satisfying, with every bite offering a taste of coastal escape.

For more pasta recipes, try scampi spaghetti with confit tomato, spicy pork sausage ragu or zucchini and asparagus pasta.

Ingredients

1kg king green prawns, peeled, deveined

2 cloves garlic, crushed

½ tsp dried chilli flakes, plus extra to serve

¼ cup olive oil

60g butter

Pinch of saffron threads

1 ½ tbsp lemon thyme leaves

500g spaghettini

1 cup white wine

1 tbsp soy sauce

1-2 tbsp lemon juice

Salt and cracked black pepper, to season

Method

Cut prawns in half horizontally. Combine prawns, garlic, chilli and 2 tablespoons of the oil. Set aside. Melt butter in a small microwave-safe jug in the microwave for 20-30 seconds until sizzling. Add saffron, 2 teaspoons of the thyme and remaining oil. Set aside.

Cook spaghettini in a stock pot of boiling salted water until al dente, being careful not to overcook.

Meanwhile, heat a large, deep non-stick frying pan over a medium-high heat. Cook prawns, in two batches, stirring for about 3 minutes, or until cooked through. Remove and set aside.

Add wine, soy and remaining thyme to same pan and boil for 2 minutes. Return prawns and pasta to pan and toss until coated with liquid. Add enough juice to taste, and season. Drizzle some of the butter mixture over pasta and toss to combine. Divide among serving bowls. Drizzle with the remaining butter mixture and sprinkle with extra chilli flakes if desired.

Tip: Reserve ⅓ cup of pasta cooking liquid to stir through pasta to loosen if it becomes dry. For best results, cook and serve immediately.

Garlic prawn spaghettini with saffron and thyme butter — *(Credit: Cath Muscat)*

You might also like:

9 tips for loving your leftovers

Baked bucatini carbonara

These 5 tricks will make your pasta so much better

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.