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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
