Garlic Butter Prawns

My partner came home one evening asking if I could throw together something impressive but fast, and garlic butter prawns landed on the counter like the obvious answer. The smell of butter hitting a hot pan, followed by that sharp garlic perfume filling the kitchen, reminded me why this dish never gets old. It's the kind of cooking that feels fancy without any of the fuss, ready in less time than it takes to set the table.

Last month I made this for friends who showed up unannounced with a bottle of wine, and I watched their faces light up when they tasted that first buttery bite. What could have been awkward scrambling turned into the kind of moment where everyone went quiet except for the sound of happy eating. Simple food, good company, and that perfect combination of crispy exteriors and tender meat inside made the evening feel special.

Ingredients

• 500 g large raw prawns, peeled and deveined with tails on: The tails aren't just for show; they're handles that make cooking and eating easier, plus they signal freshness and quality.
• 50 g unsalted butter: This is your foundation, and using unsalted gives you control over the final saltiness of the dish.
• 1 tablespoon olive oil: The oil keeps the butter from browning too quickly and helps distribute heat evenly across the pan.
• 4 cloves garlic, finely minced: Don't skip the mincing step; uniform pieces mean even cooking and consistent flavor in every bite.
• 1 lemon, zested and juiced: Fresh lemon is non-negotiable here; it cuts through the richness and brings brightness that bottled juice simply cannot match.
• 2 tablespoons fresh parsley, chopped: This adds color, freshness, and a subtle herbal note that balances the richness beautifully.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season conservatively because the butter carries salt, and you can always add more at the end.
• Pinch of red pepper flakes (optional): A small touch creates warmth without overpowering; it's there if you like a whisper of heat.

Instructions

Dry and season your prawns:

Pat them thoroughly with paper towels; moisture is the enemy of a good sear. Season them now so the salt has a moment to do its work before they hit the pan.

Heat your fat:

Combine butter and olive oil in a large skillet over medium-high heat and let them melt together, watching for that moment when the foam subsides and the pan smells toasty. You want the heat just right; too high and the butter burns, too low and the prawns steam instead of sear.

Toast the garlic:

Once your pan is ready, add the minced garlic and stir constantly for about 30 seconds until fragrant but still pale. This is the tricky window where garlic transforms from raw and sharp to sweet and mellow.

Sauté the prawns:

Arrange them in a single layer and resist the urge to move them around; give each side 2 to 3 minutes to develop that pale pink color and slight firmness. You'll know they're done when they curl slightly and turn completely opaque, losing that translucent sheen.

Finish with brightness:

Add the lemon zest, juice, and optional red pepper flakes, then toss in the fresh parsley and stir everything together for just 10 seconds. The acid will cut through the fat and add that final layer of flavor that makes people ask for the recipe.

Serve immediately:

Plate them right away while the butter is still glossy and warm, and make sure everyone gets some of that precious sauce.

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There's something deeply satisfying about the simplicity of this dish, how it transforms a handful of humble ingredients into something that feels special enough to serve at a dinner party. My grandmother once said that the best cooking isn't about complexity; it's about respecting your ingredients and giving them room to shine, and this recipe feels like a love letter to that philosophy.

The Magic of Butter and Lemon

I learned early on that butter and lemon are essentially the same ingredient in different forms; they're both about richness balanced with cut. The fat carries flavors, while the acid keeps them honest and prevents the dish from feeling heavy or cloying. This balance is what makes you want to go back for another forkful instead of feeling satisfied after one.

Why Speed Matters Here

The brief cooking time isn't just a convenience; it's essential to keeping the prawns tender. Unlike tougher proteins that benefit from long, slow cooking, prawns need quick, high heat to stay succulent inside while developing just enough color outside. Overworking them is the quickest way to turn a luxury ingredient into rubbery disappointment.

Serving Suggestions and Variations

I've served this over pasta, rice, cauliflower, and alongside crusty bread, and every version hits differently depending on the mood. The sauce is really where the magic lives, so whatever you choose as a base should be something that catches and soaks up every drop. Don't be shy about customizing this dish based on what you have on hand or what sounds good in the moment.

• A handful of crusty bread torn into pieces makes an excellent vehicle for that buttery, lemony sauce that's too good to leave behind.
• Crisp white wine like Sauvignon Blanc complements the brightness and richness without competing for attention.
• Cilantro can absolutely replace parsley if you prefer its bolder flavor profile.

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This recipe teaches you that great cooking doesn't demand hours or complicated techniques; it demands attention and respect for your ingredients. Once you've mastered this, you'll find yourself making it again and again, maybe with slight tweaks, but always with that same sense of accomplishment.

Recipe FAQs

→ What type of prawns work best for this dish?

Large, raw, peeled, and deveined prawns with tails on allow for quick cooking and an appealing presentation.

→ Can I substitute parsley with another herb?

Cilantro is a great alternative, offering a different yet complementary fresh flavor.

→ How do I prevent garlic from burning during cooking?

Cook garlic over medium-high heat for just 30 seconds until fragrant, stirring constantly to avoid browning.

→ What is the purpose of adding lemon zest and juice?

Lemon zest and juice brighten the dish, balancing rich butter with citrus notes for vibrant flavor.

→ Are there suggested side dishes to accompany this preparation?

This dish pairs well with crusty bread, steamed rice, or pasta to soak up the flavorful butter sauce.

→ Can additional butter be added for richness?

Swirling in an extra tablespoon of cold butter at the end enriches the sauce with a silky texture.