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Billie Justice Thomson

Billie Justice Thomson’s food forward artworks adorn walls (and fridges!) across Australia and beyond, brightening homes and venues with her signature vibrant hues.

Unsurprisingly, the local creative is a passionate foodie and home cook, whether preparing homey fare for Ryan and their son, Marvin or turning up the heat for entertaining over the festive season. Billie invites us to elevate some staple ingredients with the addition of fresh seafood, creating a summer sensation that can be counted amongst her finest works of art!


1 kg of fresh whole raw prawns
500g spaghetti
1 onion, diced
4 cloves of garlic, finely chopped
1 cup of olive oil 
1 bunch of parsley
1/2 cup of white wine
2 tablespoons butter 
Salt and pepper
Dried chilli flakes


A few slices of stale bread
Lemon zest
Handful of parsley
Handful of chives
Pinch of thyme
Clove of garlic, finely chopped

Start by making the prawn oil, peel the prawns, reserving the heads and shells, making sure you remove and discard the intestinal tract. Pop the prawn meat back in the fridge. 

Using just a glug of the olive oil, gently fry the onion for about 10 mins until they’re translucent. Season with salt. Throw in all the prawn heads and shells and turn the heat up. Cook for another 10 mins until the shells are bright orange and fragrant. Add the rest of the oil and reduce the heat and cook for 20 mins. Set aside to cool. Once it’s cool enough, pour the oil through a fine sieve. I use the back of a large spoon to get all the oil and flavour out of the heads.

Blitz up the stale bread in a food processor and fry it up with a generous amount of olive oil. Once it’s toasted nicely, add the garlic and cook further to take the raw edge off. Remove from heat and mix in finely chopped herbs and lemon zest. Season with salt. In the biggest pot you have, cook spaghetti in salted, boiling water. Fry the prawn meat in a frying pan with a glug of your prawn oil.

Once they’re almost cooked (approx 5 mins on medium heat) add your garlic and cook gently for another few mins. Then add in the wine
and butter. Strain pasta, reserving some of the pasta water. Return spaghetti to the big pot, throw in the prawns and all the prawn oil, a huge handful of chopped parsley and salt and pepper.

Mix thoroughly so the oil, butter and pasta water form a light sauce and the parsley is evenly distributed. Serve immediately and sprinkle with Pangrattato and chopped parsley. Pair with a huge leafy green salad and lots of wine. Enjoy!