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This image shows a plate of creamy garlic prawns with a rich, smooth sauce, garnished with parsley and lemon wedges, served over a bed of pasta or rice with additional sides.

Creamy Garlic Prawns Recipe

Creamy Garlic Prawns are your favorite garlic prawns, but with a luxurious twist—a creamy garlic sauce! With just a few simple tips, you can elevate your dish from basic to brilliant. The secret? Deglazing the pan with a splash of white wine, a bit of chicken stock, and a sprinkle of parmesan.
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Prep Time 5 minutes
Cook Time 15 minutes
Marinating time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 488 kcal

Ingredients
  

For the Garlic-Marinated Prawns:

  • 500 g / 1 lb large/jumbo Prawns or shrimp peeled (Note 1)
  • 1 Garlic clove finely minced
  • 1 tbsp Olive oil
  • ½ tsp Back pepper
  • ½ tsp Salt

For Cooking the Prawns:

  • 15 g / 1 tbsp Unsalted butter

For the Creamy Garlic Sauce:

  • 2 Garlic cloves finely minced
  • 15 g / 1 tbsp Unsalted butter
  • ¼ cup dry White wine or more chicken stock (Note 2)
  • ½ cup Chicken or vegetable stock/broth low sodium
  • 1 cup Heavy or thickened cream
  • ½ cup Parmesan finely grated (grate your own for best results, Note 3)
  • 2 tbsp Parsley finely chopped

Instructions
 

Marinate the Prawns:

  • In a bowl, toss the prawns with minced garlic, olive oil, and black pepper until well coated. Let them marinate for about 20 minutes if you have the time. Just before cooking, stir in the salt.
    This image depicts large shrimp being tossed in a bowl with olive oil, paprika, garlic powder, salt, and pepper. The shrimp are prepared for cooking.

Cook the Prawns:

  • Melt 15g / 1 tablespoon of butter in a large skillet over medium-high heat. Add half of the prawns and cook for 1 minute on each side, then remove them from the skillet. Repeat with the remaining prawns (you shouldn’t need more butter), then set them aside. Scrape out any remaining garlic from the skillet and add it to the cooked prawns.
    This image shows Sautéing Large Prawns in a Skillet with Butter Until Pink and Opaque Alt Text: This image shows large prawns being sautéed in a skillet with melted butter, cooking until they turn pink and opaque, indicating they are fully cooked.

Make the Creamy Garlic Sauce:

  • In the same skillet, add another tablespoon of butter and let it melt. Add the minced garlic and stir for about 30 seconds, or until it’s light golden.
    This image shows minced garlic being sautéed in butter in a skillet, creating a fragrant base for the creamy garlic sauce.
  • Pour in the white wine and turn up the heat to high. Bring it to a simmer, stirring the bottom of the pan to dissolve all the flavorful golden bits into the sauce. Cook for about 1 minute, or until most of the wine evaporates and the winey smell is gone.
  • Add the chicken stock and let it reduce until mostly evaporated, leaving just a thin layer on the bottom of the skillet.
  • Pour in the cream and let it simmer on medium heat for about 2 minutes, until it’s slightly thickened.
    This image shows heavy cream being poured into the skillet with garlic and butter, blending to create a smooth, creamy sauce that will thicken as it simmers.
  • Stir in the grated parmesan, then return the prawns to the skillet. Give the sauce a taste and adjust the seasoning with more salt and pepper if needed.
    This image shows sautéed prawns being added back into the creamy garlic sauce, gently stirred to ensure they are evenly coated and absorb the rich flavors of the sauce.

Serve:

  • Sprinkle the prawns with chopped parsley and serve them over mashed potatoes or anything that will soak up that incredible sauce!
    This image shows creamy garlic prawns garnished with freshly chopped parsley and a squeeze of lemon juice, ready to be served over pasta, rice, or with crusty bread.

Notes

  • Don't Overmix: When combining ingredients, gently mix to avoid a dense texture, especially in meatloaf or burgers.
  • Deglaze for Flavor: After cooking meat, deglaze the pan with wine or broth to capture those delicious browned bits for a richer sauce.
  • Rest Before Serving: Let cooked meats rest for a few minutes before slicing to retain their juices and ensure maximum flavor.