03/02/2025
Garlic Butter Prawns🦐
Ingredients:
500g of Large Prawns (peeled, deveined, tails on or off)
3 tbsp unsalted butter
2 tbsp olive oil
4-5 cloves garlic, minced
1/4 cup dry white wine (like Sauvignon Blanc) or chicken broth
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1/2 tsp crushed red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese (optional)
2 tbsp fresh parsley, chopped
220g of cooked linguine, fettuccine, or your favourite pasta (optional, for serving)
Instructions:
1. Prep the Prawns🦐:
Rinse the prawns under cold water and pat them dry with paper towels. Season lightly with salt and black pepper.
2. Sauté the Prawns:
Heat the olive oil and 2 tablespoons of butter in a large pan over medium-high heat.
Add the Prawns in a single layer and cook for 1-2 minutes per side until they turn orange and opaque. Remove the prawns from the pan and set aside.
3. Make the Garlic Butter Sauce🧄:
Lower the heat to medium and add the remaining tablespoon of butter to the pan.
Stir in the minced garlic and cook for 1 minute, or until fragrant (be careful not to burn the garlic).
Add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly.
4. Combine the Prawns:
Return the Prawns to the pan and toss to coat them in the sauce. Cook for an additional 1-2 minutes until heated through.
If desired, sprinkle in the Parmesan cheese and stir until melted.
5. Finish with Fresh Herbs:
Stir in the chopped parsley and crushed red pepper flakes (if using) for a pop of flavour.
6. Serve:
Serve the Prawns over cooked pasta, with crusty bread for dipping, or as is for a lighter dish.
Garnish with extra parsley, Parmesan, and a wedge of lemon🍋, if desired.
