This delicious garlicky asparagus and prawn pasta is easy to make and ready to eat in just 15 minutes. Best made with tender and sweet British asparagus – in season from the end of April until June – it’s the perfect spring dish.

British Asparagus & Garlic Prawn Spaghetti
British Asparagus & Garlic Prawn Spaghetti
Print Recipe
Nutrition Facts
Asparagus and garlic prawn spaghetti
Amount Per Serving
Calories 831 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 282mg94%
Sodium 1070mg47%
Potassium 686mg20%
Carbohydrates 103g34%
Fiber 8g33%
Sugar 7g8%
Protein 40g80%
Vitamin A 1521IU30%
Vitamin C 28mg34%
Calcium 226mg23%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Asparagus and garlic prawn spaghetti

Tender asparagus perfectly partnered with garlicky prawns
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: British
Servings: 2
Calories: 831kcal


  • Large saucepan
  • Frying pan


  • 250 g spaghetti
  • 250 g asparagus (British)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 cloves of garlic
  • 200 g raw prawns
  • 1/4 tsp Italian seasoning
  • Sea salt & black pepper
  • 60 ml vegetable stock
  • 1 tsp sriracha
  • 1/2 lemon juiced
  • 1/2 tsp crushed chilli flakes (optional)


  • Put the spaghetti on to boil in a large pan of salted boiling water.
  • Trim the asparagus and cut each spear into three.
  • Heat 1 tablespoon of butter and 1 tablespoon of oil in a frying pan and add the garlic. Fry for a minute and then add the asparagus. Tossing in the pan for a couple of minutes.  Remove the asparagus and set aside.
  • In the same pan add another 1 tbsp butter and 1 tbsp oil and add the prawns. Cook for a minute each side until turning pink. Then add the Italian seasoning, salt & pepper, stock, sriracha, lemon juice and chilli flakes, if you are using them and allow the pan to bubble. Stir the asparagus back in.
  • Drain the spaghetti, reserving some of the cooking water and toss it through the mixture in the pan, adding some of the cooking water if you feel it needs to be a bit looser. Serve immediately.


Calories: 831kcal | Carbohydrates: 103g | Protein: 40g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 1070mg | Potassium: 686mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1521IU | Vitamin C: 28mg | Calcium: 226mg | Iron: 7mg

Recipe courtesy of



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