Description
Creamy Garlic Prawns is a rich and indulgent seafood dish featuring large prawns cooked in a luscious garlic, white wine, and parmesan cream sauce. Perfectly seared and served with a sprinkle of fresh parsley, this recipe combines savory flavors and creamy textures, making it an ideal meal to enjoy over mashed potatoes or crusty bread that soaks up all the delicious sauce.
Ingredients
Scale
Prawns and Marinade
- 500g / 1lb peeled large or jumbo prawns/shrimp
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt (to be added just before cooking)
Sauce
- 15g / 1 tbsp unsalted butter (for cooking prawns)
- 15g / 1 tbsp unsalted butter (for sauce)
- 2 garlic cloves, finely minced
- 1/4 cup dry white wine (or more chicken stock as substitute)
- 1/2 cup low sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream
- 1/2 cup parmesan cheese, finely grated (preferably freshly grated)
- 2 tbsp fresh parsley, finely chopped
Instructions
- Marinate Prawns: In a bowl, combine the peeled prawns, finely minced garlic, olive oil, and black pepper. Toss everything together to coat the prawns evenly. If you have the time, let the mixture rest for 20 minutes but do not exceed this time to avoid overpowering the prawn flavor.
- Add Salt: Just before cooking, sprinkle the salt over the marinated prawns and gently stir it through to season.
- Cook Prawns: Heat a large skillet over medium-high heat and melt 1 tablespoon of unsalted butter. Add half the prawns and cook them for about 1 minute on each side until they turn pink and opaque. Remove cooked prawns from the pan and set aside. Repeat with the remaining prawns without needing to add more butter. Remove all prawns from the skillet and carefully scrape out any excess garlic remnants, adding them to the cooked prawns for extra flavor.
- Prepare Creamy Sauce: In the same skillet, melt another tablespoon of unsalted butter. Add the minced garlic and stir it for about 30 seconds or until it turns lightly golden and fragrant, being careful not to burn it.
- Deglaze with Wine: Pour in the dry white wine and increase the heat to high. Let it simmer, stirring the bottom of the pan to dissolve the browned bits into the liquid. Continue cooking for about 1 minute or until the wine has mostly evaporated and the strong wine aroma has mellowed.
- Add Stock Reduction: Pour in the chicken or vegetable stock and let it reduce over medium-high heat until most of the liquid evaporates, leaving just a thin layer on the skillet’s base.
- Add Cream and Thicken: Lower the heat to medium and pour in the heavy cream. Allow it to simmer for 2 minutes, stirring occasionally, until the sauce reduces and becomes slightly thickened.
- Finish Sauce: Stir the finely grated parmesan cheese into the sauce until melted and well combined. Return the cooked prawns and any garlic from earlier back to the skillet. Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
- Serve: Garnish the creamy garlic prawns with the fresh chopped parsley. Serve immediately over mashed potatoes or any dish of choice that can absorb the decadent sauce.
Notes
- Use large or jumbo prawns/shrimp for the best texture and presentation.
- If you prefer not to use wine, substitute it with additional chicken or vegetable stock.
- For the best flavor, grate your own parmesan cheese fresh instead of using pre-grated varieties.
- Do not marinate the prawns for longer than 20 minutes to maintain their delicate flavor and texture.
- This dish pairs wonderfully with mashed potatoes, rice, or toasted bread to soak up the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Western, Seafood
Keywords: Creamy Garlic Prawns, Shrimp Recipe, Garlic Butter Sauce, Parmesan Sauce, Seafood Dinner, Quick Prawn Recipe
