Waitrose and Partners
Spaghetti agli scampi

Spaghetti agli scampi

This fresh and indulgent pasta is perfect for wowing dinner party guests. In addition to tasting delicious, it also looks good and is quick and easy to prepare – a real all-round dinner winner.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Candice Brathwaite on episode 18, season 3 of Dish, the Waitrose podcast. To give the tomato sauce more depth of flavour, Angela added raw prawn heads and cooked on a low heat for 25 minutes. She then removed the prawn heads before serving. Angela paired this pasta dish with Ara Single Vineyard, a Pinot Gris from the Marlborough region of New Zealand.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts. 

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 350g Giuseppe Cocco Spaghetti
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 fresh Thai red chilli, de-seeded and finely chopped
  • 400g baby plum tomatoes, cut in half
  • 50ml dry white wine
  • 25g pack fresh parsley, finely chopped
  • 16 whole raw prawns in their shells (from the counter)


  1. Place a large pan that can hold 3 litres of water onto a high heat. When the water starts to boil add a teaspoon of salt and the spaghetti, and cook according to the pack’s timings.

  2. Place a medium-sized frying pan on a medium heat, add the extra virgin olive oil and quickly fry the garlic and chilli for about 20 seconds. Add the baby plum tomatoes and stir. Increase the heat to high. Stir and press down on the tomatoes with a wooden spatula to speed up the cooking. The tomato sauce is ready when all the tomatoes have broken down – around 5 minutes. Add the white wine, chopped parsley and cook for another few minutes.

  3. Add the prawns, cook for 2 minutes and then turn the prawns over in the tomato sauce for another 2 minutes to make sure both sides are cooked thoroughly. The prawn will turn pink when cooked through.

  4. When the spaghetti is cooked al dente, lift it out of its water with a pasta spoon (reserving 100ml pasta water) and add it to the pan with the sauce. Gradually add the pasta water to help create a sauce. Drizzle with some more extra virgin olive oil and serve.

And to drink...

Ara Single Vineyard Pinot Gris from the Marlborough region of New Zealand, with delicate peach and citrus flavours and a touch of honey.


Typical values per serving when made using specific products in recipe


1,940kJ/ 460kcals



Saturated Fat












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3 out of 5 stars1 rating