Print

Creamy Garlic Prawns

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Garlic Prawns is a rich and indulgent seafood dish featuring juicy prawns in a silky garlic‑cream sauce, perfect over pasta, rice, or with crusty bread. It’s quick to make yet feels restaurant‑worthy — garlicky, creamy, and satisfying.

Ingredients

  • 500 g raw prawns (peeled and deveined, tails on or off)
  • 1–2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4–6 garlic cloves, minced
  • ¾ cup heavy cream (or half‑and‑half for a lighter sauce)
  • ¼–⅓ cup freshly grated Parmesan cheese
  • 1–2 tbsp fresh lemon juice (optional, for brightness)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: splash of white wine or chicken broth for extra depth

Instructions

  1. Pat prawns dry and season lightly with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium‑high heat. Add prawns and sear for 1–2 minutes per side, until they just turn pink. Remove prawns and set aside.
  3. Reduce heat to medium. In the same skillet, add a bit more butter if needed and sauté minced garlic until fragrant (about 30 seconds — don’t burn it).
  4. Stir in heavy cream (and wine or broth if using), then bring to a gentle simmer. Add Parmesan cheese and stir until sauce becomes smooth and slightly thickened.
  5. Add lemon juice (if using), then return prawns to the pan. Toss gently to coat them in the sauce and let them warm through — about 1 minute.
  6. Garnish with chopped parsley, adjust seasoning to taste, and serve immediately over pasta, rice, mashed potatoes, or with crusty bread for soaking up the sauce.

Notes

  • Do not overcook the prawns — once they turn pink and opaque, they’re done. Overcooking makes them rubbery. :contentReference[oaicite:0]{index=0}
  • Use freshly grated Parmesan (not pre‑grated) for a smoother, creamier sauce. :contentReference[oaicite:1]{index=1}
  • If using frozen prawns, thaw them completely and pat dry before cooking to get a nice sear. :contentReference[oaicite:2]{index=2}
  • If you prefer a lighter dish, use half‑and‑half or reduce the amount of cream; the sauce will be thinner but still tasty. :contentReference[oaicite:3]{index=3}
  • For a dairy‑free version, you can try coconut milk instead of heavy cream — though flavor and texture will be different.

Nutrition

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