A luxurious and comforting dish where tender prawns are marinated in garlic and seared to perfection, then coated in a velvety cream sauce enriched with white wine, chicken stock, and Parmesan cheese. This restaurant-style meal comes together quickly but tastes like something you’d find in a fine dining setting. Ideal for pairing with mashed potatoes, pasta, rice, or crusty bread, it’s a perfect recipe to elevate your dinner without adding too much work in the kitchen.
Why You’ll Love This Recipe
Juicy prawns in a rich, creamy sauce deliver bold flavors in every bite.
Quick and easy to make in under 40 minutes.
Versatile — serve it over your favorite base or with a side of vegetables.
Garlic lovers will appreciate the double dose of garlic in the marinade and the sauce.
The sauce is perfectly balanced with a hint of wine, savory stock, and salty Parmesan.
Great for entertaining or a romantic dinner at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the garlic prawn marinade:
500g (1 lb) raw prawns or shrimp, peeled and deveined
2 garlic cloves, finely minced
1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon salt (added just before cooking)
For cooking the prawns:
1 tablespoon unsalted butter
For the creamy garlic sauce:
2 garlic cloves, finely minced
1 tablespoon unsalted butter
⅓ cup dry white wine (e.g., Sauvignon Blanc) or substitute with extra stock
¾ cup low-sodium chicken or vegetable stock
¾ cup heavy/thickened cream
½ cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh parsley, for garnish
Optional for serving:
Mashed potatoes, pasta, rice, or crusty bread
Directions
1. Marinate the Prawns
Place the peeled and deveined prawns in a bowl. Add the minced garlic, olive oil, and black pepper. Mix well to ensure the prawns are evenly coated. Let them marinate for about 20 minutes at room temperature. Just before cooking, stir in the salt.
2. Sear the Prawns
Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add half the marinated prawns and cook for about 1 minute on each side, or until they are just cooked through and lightly golden. Remove to a plate. Repeat with the remaining prawns. If any garlic bits remain in the pan, scrape them out and add them to the cooked prawns to prevent burning.
3. Make the Creamy Garlic Sauce
In the same skillet, melt another tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant and lightly golden. Pour in the white wine and increase the heat to high. Let it simmer for about 1 minute to reduce and cook down the sharpness. Use a wooden spoon to scrape up any bits stuck to the bottom of the pan. Add the chicken stock and continue to simmer until the liquid is mostly evaporated, leaving a thin layer in the pan. Reduce the heat to medium and pour in the cream. Let it simmer for about 2 minutes, or until it thickens slightly. Stir in the Parmesan cheese and continue to stir until melted and the sauce is smooth.
4. Finish the Dish
Return the cooked prawns to the pan, including any juices. Stir gently to coat the prawns in the sauce and warm them through. Taste and adjust seasoning with salt and pepper if needed. Sprinkle with chopped parsley and serve immediately.
Servings and timing
Servings: 4
Prep time: 5 minutes
Marinating time: 20 minutes
Cook time: 12 minutes
Total time: 37 minutes
Variations
Seafood swap: Use scallops, lobster, or firm white fish instead of prawns.
No wine: Substitute wine with an equal amount of chicken or vegetable broth.
Add spice: Mix in a pinch of red chili flakes or cayenne pepper for heat.
Herb twist: Replace parsley with fresh basil, thyme, or chives.
Lighter option: Use light cream or evaporated milk for a reduced-fat version.
Vegetable boost: Add baby spinach, sautéed mushrooms, or cherry tomatoes.
Cheese variation: Try Pecorino Romano or Asiago in place of Parmesan.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, stirring frequently. Add a splash of water or cream to loosen the sauce.
Alternatively, microwave on 50% power for 2–3 minutes, stirring halfway through.
Avoid boiling or high heat to prevent overcooking the prawns.
Freezing is not recommended, as the cream sauce may separate and prawns can become rubbery.
FAQs
What kind of prawns should I use?
Use large or jumbo prawns that are peeled and deveined. Fresh or frozen (thawed) both work well. Choose raw prawns for the best texture.
Can I make this without using wine?
Yes, you can replace the white wine with extra chicken or vegetable stock. The flavor will be slightly less complex but still delicious.
Is Parmesan necessary?
Parmesan adds depth and thickness to the sauce. You can substitute with another hard cheese like Grana Padano, but avoid soft cheeses.
How do I keep prawns from being rubbery?
Do not overcook them. Sear quickly over high heat and remove them from the pan once just opaque. Reheat only briefly in the sauce.
Can I use frozen prawns?
Yes, just make sure they are fully thawed and patted dry before marinating and cooking to prevent excess water in the pan.
What can I serve with creamy garlic prawns?
Popular options include mashed potatoes, linguine, white rice, or crusty bread to soak up the sauce. Steamed vegetables also pair nicely.
How do I thicken the sauce more?
Let it simmer a little longer to reduce, or add more Parmesan. Be careful not to overcook the sauce once the prawns are added.
Can I prepare this dish ahead of time?
You can prepare the sauce in advance and reheat it gently before adding freshly cooked prawns. Avoid fully assembling ahead to preserve texture.
What cream should I use?
Use thickened or heavy cream for a rich sauce. Light cream works but will produce a thinner result.
Can I double the recipe?
Yes, simply double all ingredients. Use a large skillet to avoid overcrowding when searing the prawns.
Conclusion
Creamy garlic prawns are a flavorful, indulgent dish that comes together with minimal effort yet delivers maximum impact. The balance of garlic, cream, white wine, and Parmesan creates a decadent sauce that clings to every bite of prawn. Perfect for cozy dinners or special occasions, this recipe is sure to become a favorite. Whether served over pasta, rice, or potatoes, it’s a crowd-pleaser every time.
Creamy Garlic Prawns is a rich and luxurious dish featuring tender prawns marinated in garlic and seared to perfection, then enveloped in a velvety cream sauce made with white wine, chicken stock, and Parmesan. It’s a restaurant-quality meal ready in under 40 minutes.
Ingredients
500g (1 lb) raw prawns or shrimp, peeled and deveined
2 garlic cloves, finely minced (for marinade)
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (added just before cooking)
1 tablespoon unsalted butter (for cooking prawns)
2 garlic cloves, finely minced (for sauce)
1 tablespoon unsalted butter (for sauce)
1/3 cup dry white wine (or substitute with extra stock)
Place peeled and deveined prawns in a bowl. Add minced garlic, olive oil, and black pepper. Mix to coat evenly. Marinate for 20 minutes at room temperature. Add salt just before cooking.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear half the prawns for about 1 minute per side until golden and just cooked through. Remove to a plate and repeat with remaining prawns. Scrape any garlic bits from the pan to prevent burning.
In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Pour in white wine and bring to a high simmer for about 1 minute to reduce. Scrape up any bits from the bottom of the pan.
Add chicken stock and simmer until mostly evaporated, leaving a thin layer.
Reduce heat to medium and pour in cream. Simmer for about 2 minutes to thicken slightly.
Stir in Parmesan cheese and cook until melted and sauce is smooth.
Return prawns and any juices to the pan. Stir gently to coat and warm through. Adjust seasoning if needed.
Garnish with chopped parsley and serve immediately over mashed potatoes, pasta, rice, or with crusty bread.
Notes
Use raw prawns for best texture—frozen and thawed are fine.
For a non-alcoholic version, substitute wine with extra stock.
Avoid overcooking prawns to keep them tender.
Store leftovers up to 3 days in the fridge; reheat gently.
Not recommended for freezing due to cream separation.
