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Creamy Garlic Prawns Recipe

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4.8 from 52 reviews

Creamy Garlic Prawns is a delicious and easy-to-make seafood dish featuring large prawns marinated in garlic and olive oil, then cooked in a buttery skillet and tossed in a rich, creamy garlic sauce made with white wine, chicken stock, heavy cream, and parmesan. Perfect served over mashed potatoes or crusty bread to soak up the flavorful sauce.

Ingredients

Garlic Marinated Prawns

  • 500g / 1lb peeled prawns/shrimp, large/jumbo
  • 1 garlic clove, finely minced
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt

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 (or more chicken stock)
  • 1/2 cup low sodium chicken or vegetable stock/broth
  • 1 cup heavy/thickened cream
  • 1/2 cup parmesan, finely grated
  • 2 tbsp parsley, finely chopped

Instructions

  1. Marinate Prawns: Place the peeled prawns, minced garlic, olive oil, and black pepper in a bowl. Toss everything together to coat the prawns evenly. If time allows, let them marinate for 20 minutes to enhance the flavor, but no longer. Stir in the salt just before cooking.
  2. Cook Prawns: Melt 15g of unsalted butter in a large skillet over medium-high heat. Add half the marinated prawns and cook them for 1 minute per side until just cooked through, then remove and set aside. Repeat with the remaining prawns. Scrape out any excess garlic from the pan and mix it with the cooked prawns.
  3. Prepare Creamy Garlic Sauce: In the same skillet, add 1 tbsp unsalted butter and let it melt. Add the minced garlic and stir for about 30 seconds or until it becomes light golden and fragrant. Pour in the white wine, increase the heat to high, and simmer while stirring the pan base to dissolve the browned bits into the sauce. Cook for about 1 minute until the wine mostly evaporates and the raw alcohol smell is gone.
  4. Reduce Stock: Add the chicken stock to the skillet and continue to cook until most of the liquid has evaporated, leaving just a thin layer on the pan base.
  5. Add Cream and Cheese: Stir in the heavy cream and simmer on medium heat for 2 minutes to allow the sauce to thicken slightly. Then mix in the finely grated parmesan cheese until melted and well combined.
  6. Combine Prawns and Sauce: Return the cooked prawns to the skillet and gently toss them in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve: Sprinkle the dish with freshly chopped parsley and serve immediately over mashed potatoes or your choice of sides that can soak up the luscious sauce.

Notes

  • Use large or jumbo prawns/shrimp for the best texture and flavor.
  • If white wine is unavailable, you can substitute with additional chicken stock for a similar depth of flavor.
  • Grating your own parmesan gives a fresher, more intense cheese flavor compared to pre-grated varieties.
  • Do not over-marinate the prawns as they can become mushy; 20 minutes max is ideal.
  • Serve this dish immediately to enjoy the creaminess at its best.

Find it online: https://ameliameals.com/creamy-garlic-prawns-recipe/