Description
Succulent garlic prawns cooked in a luscious combination of olive oil, butter, white wine, and fresh garlic. This quick and delicious recipe is perfect for a flavorful main or starter, featuring a perfectly balanced garlic infusion without bitterness, enhanced by a splash of dry white wine and finished with fresh lemon and parsley.
Ingredients
Scale
Prawns and Marinade
- 500g / 1lb prawns (peeled and deveined, tail on; unpeeled weight 1kg/2lb)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
Cooking Ingredients
- 2 tbsp extra virgin olive oil
- 3 tsp finely minced garlic cloves (~4 cloves) (chopped with knife, not crushed/minced)
- 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
Garnish and Serving
- 1 tbsp parsley, finely chopped
- Lemon wedges
- Bread for mopping
Instructions
- Marinate the Prawns: In a bowl, combine the peeled and deveined prawns with 1 tablespoon of olive oil and black pepper. Gently toss to coat evenly and set aside for 20 minutes. Avoid longer marinating to prevent the prawns from sweating due to the salt.
- Prepare the Pan and Heat Oil: Heat 2 tablespoons of extra virgin olive oil in a skillet or frying pan over medium-high heat until shimmering but not smoking, ready to quickly sear the prawns.
- Cook the Prawns Part One: Add the marinated prawns to the pan in a single layer. Sear them for about 2 minutes without stirring, allowing a slight crust to form on one side.
- Add Garlic and Butter: Stir in the finely chopped garlic cloves carefully to avoid burning, followed by the cubes of unsalted butter. Cook for 1-2 minutes, stirring gently to melt the butter and infuse the garlic aroma into the prawns.
- Deglaze with Wine: Pour in the 1/4 cup of dry white wine to deglaze the pan, letting it simmer and reduce slightly. This adds a depth of flavor while preventing the garlic from burning.
- Finish Cooking the Prawns: Cook for an additional 2 minutes until prawns are opaque and cooked through. Stir in the 1 tablespoon of lemon juice for brightness and season with salt to taste if needed.
- Garnish and Serve: Remove from heat and sprinkle generously with finely chopped parsley. Serve immediately with lemon wedges and fresh bread for mopping up the flavorful sauce.
Notes
- Use a knife to finely chop garlic rather than a crusher or mincer to prevent splattering and burning on high heat.
- Add the garlic partway through cooking to avoid burning it, which can create bitterness.
- A splash of dry white wine adds flavor complexity and helps protect the garlic during cooking.
- Serves 2-3 as a main dish and 4-5 as a starter.
- Bread is recommended to soak up the delicious butter and wine sauce.
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
