Creamy Garlic Prawns with Parmesan and White Wine Recipe

I absolutely love sharing this Creamy Garlic Prawns with Parmesan and White Wine Recipe because it’s one of those dishes that feels fancy yet comes together so fast. The prawns get marinated in garlic and olive oil, which makes each bite burst with flavor, then finished in a luscious sauce that’s creamy, cheesy, and gently lifted by white wine. Trust me, it’s the kind of recipe you’ll want to keep in your weeknight rotation or whip out when you want to impress friends without stress.

When I first tried this recipe, I couldn’t believe how versatile it was — it pairs just as beautifully with mashed potatoes as it does with crusty bread or pasta, soaking up that incredible sauce. You’ll find that making this Creamy Garlic Prawns with Parmesan and White Wine Recipe is a total game-changer; the balance of garlic, wine, and parmesan creates something uniquely comforting and elegant that’ll have everyone asking for seconds.

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Ingredients You’ll Need

Each ingredient in this Creamy Garlic Prawns with Parmesan and White Wine Recipe is chosen to build a sauce that’s flavorful yet balanced. Using fresh garlic and freshly grated parmesan really makes a noticeable difference, so I recommend grabbing those whenever you can.

• Prawns/Shrimp: Large peeled ones work best for juicy, easy-to-cook bites without worrying about shells.
• Garlic: Fresh and finely minced garlic is the star for that punchy, aromatic flavor in both marinade and sauce.
• Olive Oil: Adds richness and helps infuse the garlic into the prawns.
• Butter: Unsalted butter smooths the sauce and adds a lovely creamy texture.
• Black Pepper and Salt: Simple seasoning to enhance and balance all flavors.
• Dry White Wine: Great for deglazing the pan and adding subtle acidity and depth; sauvignon blanc or pinot gris are my go-tos.
• Chicken or Vegetable Stock: Low sodium is best to control saltiness in the sauce.
• Heavy Cream: Creates that silky, rich base that carries all the flavors perfectly.
• Parmesan Cheese: Freshly grated—this is crucial! It melts beautifully and adds a nutty richness.
• Parsley: Finely chopped for a fresh, vibrant garnish that brightens the dish.

Variations

I love tweaking this Creamy Garlic Prawns with Parmesan and White Wine Recipe depending on what I have on hand or the mood I’m in. Don’t hesitate to personalize it—and in my experience, these small changes only make it more exciting to eat!

• Spicy Kick: I like adding a pinch of chili flakes to the garlic marinade when I want a little heat without overpowering the creaminess.
• Herb Boost: Swap parsley for fresh basil or tarragon for a different herbal note—I’ve done this with great results for summer dinners.
• Vegetarian Swap: Use king oyster mushrooms instead of prawns, cooked the same way, for a rich, meaty texture in the sauce.
• Low Alcohol: If you prefer skipping wine, just substitute an equal amount of chicken stock and a squeeze of lemon juice for brightness.

How to Make Creamy Garlic Prawns with Parmesan and White Wine Recipe

Step 1: Marinate Your Prawns for Maximum Flavor

Start by tossing your peeled prawns with finely minced garlic, olive oil, and black pepper in a bowl. I like to let them sit for about 20 minutes if I have time—it really lets the garlic infuse the prawns, making each bite so aromatic. Just before cooking, sprinkle the salt over them to finish seasoning. This careful marinating step is the secret to juicy, perfectly flavored prawns throughout the dish.

Step 2: Cook the Prawns Gently but Quickly

Melt a tablespoon of unsalted butter in a large skillet over medium-high heat. Cook the prawns in batches—this prevents overcrowding and helps them sear nicely without steaming. I usually do about a minute per side; once they turn pink and curl up, they’re done. Remove them to a plate and set aside, then scrape out any leftover garlic bits from the pan and mix these back into the cooked prawns. This little step adds extra flavor that you don’t want to lose!

Step 3: Build the Creamy Garlic and White Wine Sauce

In the same skillet, add another tablespoon of butter and melt it gently. Toss in your minced garlic and stir for about 30 seconds until fragrant and lightly golden—don’t let it burn or it will taste bitter. Now add the white wine, turn the heat up, and bring it to a simmer while stirring to deglaze the pan, scraping up those tasty browned bits. Let it cook for about a minute so the wine reduces and the alcohol cooks off, leaving behind a subtle depth.

Add the chicken stock and keep simmering until mostly reduced, leaving a thin coating on the pan. Pour in the heavy cream and simmer on medium for about 2 minutes until the sauce thickens up just a little. Stir in the freshly grated parmesan—you’ll notice the sauce becoming luxuriously cheesy and silky now. Finally, throw the prawns back in and mix everything well. Give it a quick taste and adjust salt or pepper if needed.

How to Serve Creamy Garlic Prawns with Parmesan and White Wine Recipe

Garnishes

I always sprinkle freshly chopped parsley over the top before serving because it adds a bright, fresh pop of color and flavor that cuts through the richness beautifully. Sometimes, I grate just a little extra parmesan on top as well—it’s a small touch that amps up the indulgence.

Side Dishes

One of my favorite ways to serve this is over creamy mashed potatoes—because they soak up that decadent sauce perfectly. But it’s also fantastic tossed with fresh pasta, served beside some garlic bread, or even alongside a crisp green salad to lighten things up. You really can’t go wrong here!

Creative Ways to Present

For special occasions, I like to serve these creamy prawns in individual shallow bowls with a drizzle of extra virgin olive oil and a wedge of lemon for squeezing at the table. Another favorite trick is to plate them on a bed of garlicky spinach or even creamy polenta for a restaurant-style experience at home.

Make Ahead and Storage

Storing Leftovers

I’m usually lucky enough that this dish gets eaten up fast, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. I recommend placing them separately from sides to keep textures fresh.

Freezing

Freezing prawns in creamy sauces isn’t my favorite because the texture of the sauce can change slightly once thawed. But if you want to, freeze in a tightly sealed container and thaw overnight in the fridge. Reheat gently to avoid separating the sauce.

Reheating

When reheating, do it gently on low heat either in a pan with a splash of milk or cream to loosen the sauce or in the microwave, stirring every 30 seconds. This keeps the prawns tender and prevents the creamy sauce from splitting.

FAQs

Final Thoughts

This Creamy Garlic Prawns with Parmesan and White Wine Recipe holds a special place in my heart because it combines simplicity with elegant flavors that never fail to impress. I love how approachable it is—you don’t need to be a pro to get restaurant-worthy results. Next time you want to treat yourself or your loved ones to something delicious and comforting, give this a try. I’m confident you’ll come back to it again and again, just like my family does!

Creamy Garlic Prawns with Parmesan and White Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 51 reviews

• Author: Jasmine
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Seafood, Western

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Description

This Creamy Garlic Prawns recipe features succulent large prawns marinated in garlic and olive oil, seared to perfection, then simmered in a rich, velvety garlic cream sauce infused with white wine and parmesan. Perfectly balanced with fresh parsley, this dish pairs beautifully with mashed potatoes or crusty bread to soak up the luscious sauce, making it an elegant and indulgent seafood meal that’s quick to prepare.

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Ingredients

Units USM Scale 1x2x3x

Garlic Marinated Prawns

• 500g / 1lb peeled large or jumbo prawns/shrimp, deveined
• 1 garlic clove, finely minced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp salt (added just before cooking)

Cooking Prawns

• 15g / 1 tbsp unsalted butter

Creamy Garlic Sauce

• 2 garlic cloves, finely minced
• 15g / 1 tbsp unsalted butter
• 1/4 cup dry white wine (optional, or substitute with more chicken stock)
• 1/2 cup low sodium chicken or vegetable stock
• 1 cup heavy/thickened cream
• 1/2 cup finely grated freshly grated parmesan cheese
• 2 tbsp parsley, finely chopped (for garnish)

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Instructions

1. Marinate Prawns: Place the peeled prawns, minced garlic, olive oil, and black pepper into a bowl. Toss everything together to coat the prawns evenly. Let them marinate for 20 minutes if you have the time, but no longer to preserve freshness. Add salt just before cooking.
2. Cook Prawns: Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add half the prawns and cook for 1 minute on each side until just cooked through, then remove them from the skillet. Repeat with the remaining prawns. Remove prawns from the pan and scrape out any excess garlic bits left in the pan to add later back to the prawns.
3. Prepare Creamy Garlic Sauce: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden. Pour in the white wine and increase heat to high. Simmer while stirring the pan’s base to dissolve all the browned bits into the sauce. Continue cooking for about 1 minute until most of the wine has evaporated and the smell has mellowed. Add chicken stock and reduce until mostly evaporated, leaving just a thin layer on the skillet’s base.
4. Add Cream and Cheese: Pour in the heavy cream and simmer on medium heat for 2 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the freshly grated parmesan cheese until melted and smooth.
5. Combine and Finish: Return the cooked prawns along with any garlic bits back into the skillet. Stir them into the sauce and taste. Adjust salt and pepper if needed. Let everything warm together for another minute to marry the flavors.
6. Serve: Sprinkle with freshly chopped parsley and serve immediately. This dish is excellent over creamy mashed potatoes or with bread to soak up the rich sauce.

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Notes

• Prawns/Shrimp: The 500g is peeled weight; if using whole prawns with shells, buy about 1 kg to account for shells and heads. Large prawns are ideal as they cook evenly and stay juicy.
• Wine: Optional but recommended for depth of flavor and to deglaze the pan. Choose dry and not too fruity wines like sauvignon blanc or pinot gris. You can substitute with extra chicken stock if preferred.
• Parmesan: Use freshly grated parmesan for the best melting quality. Pre-grated varieties tend to be treated to prevent clumping and won’t melt smoothly in sauces.
• Storage: Cooked prawns keep well refrigerated for up to 3 days. Reheat gently on low in the microwave for 2-3 minutes, stirring once or twice to avoid overcooking.
• Nutrition estimates assume the entire sauce is consumed with the prawns.

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Nutrition

• Serving Size: 1 serving (approx. 200g)
• Calories: 380 kcal
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0.5 g
• Protein: 30 g
• Cholesterol: 160 mg