This is my absolute favourite way of eating prawns! The combination of garlic, butter, wine and a squeeze of lemon is just incredible. This butter garlic prawns (shrimp) recipe is simple, easy and super quick to make!
With butter, spices and of course garlic, they’re super tasty and great as a starter or mixed through pasta!
Quick and easy, never fails to impress. The secret ingredient? A splash of white wine. It makes all the difference.
INGREDIENTS:
1 Kg prawns (shrimp)
1/2 tsp cooking salt
1/2 tsp black pepper
1/2 tsp chilli flakes
3 tbsp extra virgin olive oil
3 tsp finely minced garlic cloves (~ 4 cloves)
40g / 3 tbsp unsalted butter ,
1/4 cup chardonnay or other dry white wine
1 tbsp lemon juice
1 tbsp parsley, finely chopped to garnish
SERVING
Lemon wedges
Bread for mopping!
INSTRUCTIONS:
Prep the prawns: First of all, remove the digestive tract using a small sharp knife to slice a line down the back, then pull the little string of dirt out. That’s it.
Give prawns a quick rinse under the tap and drain well.
In a hot frying pan, on medium-high heat, add garlic, butter and olive oil.
Once the butter has melted and garlic fragrant, add prawns and season with salt, pepper and chilli flakes (for added heat).
Add the wine and cook until dissolves
Prawns are cooked when they start to curl up (into a loose "C" shape), the flesh turns opaque and shells bright red..
Add the freshness: Stir through loads of parsley and a good squeeze of lemon juice to taste. Add some more wedges of lemon to the side and some crusty bread and serve!
Bread for mopping is essential – try this simple Crusty Artisan Bread!
Recipe Notes:1. Prawns – if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won’t go golden, they will just stew and get watery in the pan. Use paper towels to pat dry.2. Less butter – you can halve the butter to reduce calories if you want. This amount creates plenty of tasty sauce and makes this extra indulgent, but it’s super delicious even without.3. Wine – A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don’t skip it!Cook in batches, don’t crowd the pan – the prawns will stew rather than sear.Oil + butter – Sear the prawns in oil to get nice colour on them (butter burns!), then add butter at the end to create the sauce. SALT – you shouldn’t need loads because prawns are naturally salty.
Comments