Creamy Garlic Prawns is an indulgent dish that transforms fresh prawns into a luxurious meal with a rich, velvety sauce infused with aromatic garlic and herbs. This elegant recipe features perfectly cooked prawns that are tender and juicy, swimming in a creamy sauce that’s packed with flavor but never overwhelming. The beauty of this dish lies in its simplicity – it comes together in just 15 minutes, yet tastes like something you’d order at an upscale restaurant. The combination of butter, cream, garlic, and fresh herbs creates a sauce so good you’ll want to soak up every drop with crusty bread. This recipe serves 4 people as a main course or 6 as an appetizer, making it perfect for both intimate dinners and entertaining guests.
Choosing the Perfect Prawns
The key to outstanding Creamy Garlic Prawns starts with selecting high-quality seafood. Look for prawns that are firm, translucent, and smell like the ocean – never fishy or ammonia-like. You’ll need about 2 pounds of large prawns for this recipe, either fresh or frozen.
If using frozen prawns, thaw them completely in the refrigerator overnight or under cold running water for 30 minutes. Whether you buy them peeled or peel them yourself is up to you, but leaving the tails on makes for a more elegant presentation. Make sure to devein the prawns by making a shallow cut along the back and removing the dark vein.
Essential Ingredients for Success
Gather these simple but quality ingredients:
- 2 pounds large prawns, peeled and deveined
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Preparing the Prawns
Pat the prawns completely dry with paper towels – this is crucial for getting a good sear and preventing the sauce from becoming watery. Season them lightly with salt, pepper, and paprika on both sides. The paprika not only adds flavor but gives the prawns a beautiful golden color when cooked.
Let the seasoned prawns sit at room temperature for 10-15 minutes while you prepare the other ingredients. This helps them cook more evenly and prevents them from becoming tough.
Creating the Perfect Sear
Heat the olive oil in a large skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates immediately. Working in batches if necessary to avoid overcrowding, add the prawns to the hot pan.
Cook the prawns for 2-3 minutes on the first side without moving them, allowing them to develop a beautiful golden crust. Flip and cook for another 1-2 minutes until they’re pink and just cooked through. Prawns cook very quickly, so watch them carefully to avoid overcooking, which makes them tough and rubbery.
Remove the prawns from the pan and set them aside on a plate. Don’t worry if they’re slightly underdone – they’ll finish cooking in the sauce.
Building the Garlic Base
In the same skillet with all those delicious browned bits, reduce the heat to medium and add the butter. Let it melt and foam, then add the minced garlic. Cook the garlic for about 1 minute, stirring constantly, until it’s fragrant and just beginning to turn golden.
Be careful not to let the garlic burn, as it will become bitter and ruin the sauce. If you notice it browning too quickly, reduce the heat or remove the pan from the heat temporarily.
Deglazing and Adding Cream
Pour in the white wine and let it bubble for about 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add incredible flavor to your sauce. The wine should reduce by about half during this time.
Slowly pour in the heavy cream, whisking gently to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still be pourable.
Finishing the Sauce
Remove the pan from heat and stir in the Parmesan cheese until it’s completely melted and the sauce is smooth. Add the lemon juice, which brightens the rich cream and balances the flavors perfectly. If using red pepper flakes, add them now for a subtle heat that complements the garlic beautifully.
Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be rich and creamy with a bright note from the lemon and a robust garlic flavor that isn’t overwhelming.
Bringing It All Together
Return the cooked prawns to the pan along with any juices that have accumulated on the plate. Gently toss them in the creamy sauce for 1-2 minutes until they’re heated through and completely coated. The prawns should be pink, curled, and tender.
Remove from heat and immediately sprinkle with fresh parsley and chives. The fresh herbs add color and a bright, fresh flavor that cuts through the richness of the cream sauce.
Serving Your Creamy Garlic Prawns
This recipe serves 4 people as a generous main course or 6 as an elegant appetizer. Serve immediately while the prawns are hot and the sauce is at its creamiest. The dish looks beautiful in the skillet for family-style serving, or you can plate individual portions for a more formal presentation.
Provide plenty of crusty bread, garlic bread, or warm dinner rolls for soaking up every drop of that incredible sauce. The combination of prawns and sauce with good bread is absolutely divine and ensures nothing goes to waste.
Perfect Accompaniments
As a main course, Creamy Garlic Prawns pairs beautifully with rice pilaf, pasta, or creamy mashed potatoes that can absorb the wonderful sauce. For vegetables, try steamed asparagus, sautéed spinach, or a simple green salad to balance the richness.
For a complete meal, serve over linguine or angel hair pasta, turning it into a restaurant-worthy pasta dish that’s sure to impress.
Tips for Perfect Results
The secret to perfect Creamy Garlic Prawns is not overcooking the seafood. Prawns should be pink and just opaque – they’ll continue cooking slightly in the hot sauce. If you’re nervous about timing, slightly undercook them during the initial searing since they’ll warm through in the sauce.
Don’t let the sauce boil vigorously once you add the cream, as this can cause it to curdle. Keep it at a gentle simmer for the smoothest, most luxurious texture. This elegant dish proves that sometimes the simplest ingredients, when treated with care, create the most memorable meals.
