This dish? Oh, it’s a firecracker. Proper grown-up pasta — smoky, spicy, lemony, and just the tiniest bit chaotic (in a good way). It’s what I make when I want something fast but exciting, like a tiny holiday for your face without even leaving your kitchen. The first time I cooked it, I didn’t even bother plating it up. I just stood there with the pan, twirling spaghetti on a fork, practically growling at anyone who came near.
The harissa clings to the prawns, the lemon keeps it all bright, and those crispy prawn heads? Honestly, I used to chuck them — now I know better. You squeeze out all the good stuff, and suddenly the sauce has this deep, briny backbone that makes the whole thing taste like it was made by someone who knows the sea.
It’s quick. It’s loud. It doesn’t apologize. Just like the best kind of dinner.
Why You’ll Love It
- Ready in under 20 minutes — genuinely
- Big, bold flavours with minimal effort
- Feels fancy, but no faff or complicated steps
- Harissa + prawns = a total show-off moment
- One pan, one pot. That’s it.
- Impressive enough for a date night, but doable on a Monday
Ingredients
- 150g dried spaghetti
- 8 large raw shell-on king prawns (sustainable, please!)
- 2 tsp rose harissa
- ½ bunch flat-leaf parsley (about 15g)
- 1 lemon
- Olive oil
- Salt and black pepper
How to Make It
Boil your pasta like a pro:
Bring a big pan of salted water to a boil. Drop in the spaghetti and cook until just shy of al dente — follow the packet, but undercook by about a minute. Reserve a little pasta water before draining.
Prep the prawns (and trust the process):
Peel the prawns, but keep the tails on for drama. Save those heads — I know, I know — but we’ll get real flavour from them. Run a knife down the back of each prawn and remove the vein. They’ll butterfly as they cook and look gorgeous.
Marinate for a sec:
Toss the cleaned prawns with the harissa and a pinch of salt. Just leave them to sit while you move on. It doesn’t take long, but it’s worth it.
Build the base:
Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the prawn heads and let them sizzle. Smash them around a bit with a spatula or spoon — it’s weird but trust me, this is liquid gold. Fry for 2–3 minutes until they’re golden and a bit crispy.
Layer the flavour:
Finely chop the parsley stalks (save the leaves for later). Toss them into the pan with a little salt and pepper. Let that all mingle for a minute before adding the marinated prawns. Cook 1 minute per side — just until pink and curling.
Bring it all together:
Use tongs to drag the drained pasta straight into the pan. Add a splash of the starchy pasta water if it looks too dry. Squeeze in half the lemon, throw in the chopped parsley leaves, and toss everything together until it’s glossy and tangled.
Finish with flair:
Fish out the crispy prawn heads and discard. Cut the other lemon half into wedges. Serve the pasta immediately, with extra parsley and lemon to squeeze over. And maybe a cheeky glass of wine on the side.
Common Mistakes and How to Dodge Them
Why is my pasta dry?
You probably forgot the pasta water. Save a splash before draining — it helps loosen the sauce and brings everything together.
Overcooked prawns?
They only need a minute or so per side. As soon as they turn pink and curl, they’re done. Don’t walk away.
Too spicy?
Rose harissa is usually pretty mellow, but every brand’s different. Start with 1 tsp if you’re unsure, then add more.
Sauce lacking depth?
You skipped the prawn heads, didn’t you? They make a huge difference — even if they look a bit scary at first.
Storage and Reheating
Fridge: Keep leftovers in an airtight container for up to 2 days.
Reheating:
- Stovetop: Warm gently with a splash of water or oil.
- Microwave: It’ll work, but the prawns might go a bit rubbery.
Freezer: Not ideal. Prawns get weird. Just eat it fresh.
Frequently Asked Questions
Can I use pre-cooked prawns?
You can, but the flavour won’t be as deep. And you’ll miss out on that magic from the prawn heads.
What if I don’t have rose harissa?
Regular harissa works. Or even a mix of chilli paste + smoked paprika + tomato purée as a quick sub.
Can I make it gluten-free?
Yep — just swap in GF pasta. Keep an eye on cook time; it tends to go soft quickly.
Do I really need parsley and lemon?
Yes. The lemon brightens everything and the parsley adds freshness. Don’t skip ‘em.
Nutrition Facts (Per Serving):
- Calories: ~460
- Fat: 14g
- Carbs: 52g
- Protein: 30g
- Sodium: 480mg
- Sugar: 2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Souvlaki Recipe
- Jamie Oliver Chicken Massaman Curry Recipe
- Jamie Oliver Chicken Goujons
Jamie Oliver Tunisian Prawn Pasta
Description
Bold, spicy, and lightning-fast — this harissa prawn pasta hits every note, from smoky depth to bright lemony finish.
Ingredients
Instructions
- Cook pasta in salted water, reserve a splash of cooking water.
- Peel prawns (keep tails + heads), butterfly and marinate in harissa.
- Fry prawn heads in olive oil until golden.
- Add parsley stalks, salt, pepper, then marinated prawns — cook 1 min each side.
- Add pasta, lemon juice, and parsley leaves. Toss well.
- Remove prawn heads, serve with lemon wedges and more parsley.
Notes
- Don’t skip the prawn heads — they give the sauce real depth.
- Add pasta water if the dish looks dry.
- Start with 1 tsp harissa and adjust if sensitive to heat.
- Tails on = flavour + presentation, but remove before eating if you prefer.