Description
A simple and flavorful Garlic Prawns recipe featuring succulent prawns cooked in olive oil, butter, garlic, white wine, lemon juice, and fresh parsley. Perfect as a main or starter, this dish is quick to prepare and delivers restaurant-quality results with minimal effort.
Ingredients
Scale
Main Ingredients
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil (separated)
- 3 tsp finely minced garlic cloves (~4 cloves) (use knife, not crusher/mincer)
- 40g / 3 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
- 1/4 cup chardonnay or other dry white wine
- 1 tbsp lemon juice
- 1 tbsp parsley, finely chopped (for garnish)
- Lemon wedges (to serve)
- Bread for mopping (optional)
Instructions
- Marinate the Prawns: Place the prawns, 1 tablespoon of olive oil, and black pepper in a bowl. Gently toss to combine and let the prawns marinate for 20 minutes, but no longer to prevent them from sweating due to the salt.
- Heat the Pan and Oil: Heat 2 tablespoons of olive oil over medium-high heat in a large pan or skillet until shimmering but not smoking.
- Cook Prawns – Part 1: Add the marinated prawns to the hot pan in a single layer, cooking for 1-2 minutes without stirring to develop a slight sear.
- Add Garlic and Butter: After the initial sear, add the finely minced garlic and the cubes of unsalted butter to the pan. Stir gently to coat the prawns and help the butter melt evenly without burning the garlic.
- Add Wine and Lemon Juice: Pour in the white wine and lemon juice, allowing the liquid to bubble and reduce slightly while infusing the prawns with flavor. Cook for another 2-3 minutes until the prawns turn opaque and are cooked through.
- Finish and Garnish: Remove the pan from heat. Sprinkle the chopped parsley over the prawns. Serve immediately with lemon wedges and bread for mopping up the delicious garlic sauce.
Notes
- Use a knife to finely chop the garlic instead of a crusher or mincer to prevent splattering and burning during cooking.
- Add the garlic partway through cooking rather than at the start to avoid burning it.
- A splash of dry white wine adds a depth of flavor and helps prevent the garlic from burning.
- Serves 2-3 as a main course or 4-5 as an appetizer.
- Use fresh prawns for the best flavor and texture.
Nutrition
- Serving Size: 220 g
- Calories: 311 kcal
- Sugar: 1 g
- Sodium: 1267 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 343 mg
