Antonio Carluccio

Prawns in Garlic, Oil and Chilli Sauce

Gamberoni all’Aglio, Olio e Peperoncino

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘These prawns are especially delicious if you take the trouble to peel the body, leaving the flesh exposed so that it can absorb the other flavours. The juices from the head also contribute to the final taste of the sauce. Add chilli to taste - I like it hot!’

Ingredients

  • 20-24 large whole raw prawns, peeled, leaving the tail and head attached
  • 12 tbsp olive oil
  • 2 dr

Method

Try and get some of those famous red and fleshy prawns, sold as gamberoni in Italy. Dublin Bay prawns, French langoustines or Italian scampi may be used instead. An ideal wine to accompany this dish is a good young red, served chilled.

Heat the olive oil in a pan, add the chillies and then immediately the prawns. Fry, turning the prawns over frequently, for 2 minutes. Now add the garlic