Description
Succulent prawns sautéed in a rich garlic butter sauce, enhanced with a splash of white wine and a hint of lemon. This quick and flavorful dish is perfect for a weeknight dinner or an elegant appetizer.
Ingredients
Scale
- 500g (1 lb) prawns, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra virgin olive oil, divided
- 3 teaspoons finely minced garlic (about 4 cloves)
- 40g (3 tablespoons) unsalted butter, cut into cubes
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions
- In a bowl, combine the prawns with 1 tablespoon of olive oil, salt, and pepper. Toss gently and let marinate for 20 minutes.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over high heat. Add half of the prawns and sear for 45 seconds on each side. Remove and repeat with the remaining prawns.
- Return all the prawns to the skillet. Add the minced garlic and cook, stirring, for 30 seconds until fragrant.
- Pour in the white wine and let it simmer for about 30 seconds to evaporate the alcohol.
- Add the butter and lemon juice to the skillet. Swirl until the butter melts and the sauce becomes glossy.
- Sprinkle chopped parsley over the prawns and toss to combine.
- Transfer to a serving dish and serve immediately with lemon wedges and crusty bread.
Notes
- Use fresh, high-quality prawns for best flavor and texture.
- Do not overcook the prawns to keep them tender and juicy.
- For a non-alcoholic version, substitute white wine with chicken broth or seafood stock.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 311 kcal
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 180 mg