Description
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)
- 3/4 cup low-sodium chicken or vegetable stock
- 3/4 cup heavy/thickened cream
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley (for garnish)
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 410
- Sugar: 1g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 200mg
