Creamy Garlic Prawns

Being home alone has its benefits. For someone who gets distracted by the simplest of things, a deserted household is perfect when I have a massive amount of study to do, a pile of laundry to wash or a bag of prawns in the fridge that I greedily want all for myself.

Garlic is such a versatile ingredient; I can’t think of anyone who doesn’t like it. Frying up some garlic in a pan with olive oil fills the house with a delicious aroma sadly inhaled by my lonely nostrils because hey, no one else is here. Oh well, their loss.

Creamy Garlic Prawns
Serves 2 (or an extremely large single portion)

300g raw prawns, shells removed
250ml light cream
1 tsp olive oil
4 cloves of garlic, minced
12 cherry tomatos, sliced in half
1/4 tsp chilli powder
1/2 packet spaghetti
Small bunch of parsley, finely chopped
Salt and pepper to taste

Heat up a pot of water on the stove till it reaches a boil, throw in your spaghetti and cook till al dente. While pasta is cooking, heat a pan with olive oil and add garlic; sauteing for 2 minutes. Add prawns, tomatoes and chilli powder and continue to fry for a minute or so, before pouring in cream. When the sauce starts to boil, turn down to a simmer while the pasta continues to cook. Add parsley and season with salt and pepper to your liking. Drain your spaghetti, add to the sauce and toss thoroughly. Serve in a bowl, sit in front of the TV in your track pants and enjoy the fact that no one will complain about your garlic breath.


I’m a pasta fiend, but you can serve creamy garlic prawns with rice as well. Do as you please young one.