Creamy Garlic Prawns Recipe: Quick And Easy Dinner

Question 1

What is creamy garlic prawns?

Accepted Answer

Creamy garlic prawns is a quick, indulgent seafood dish featuring plump prawns (or shrimp) sautéed in butter with fresh garlic, then simmered in a rich, velvety sauce made from heavy cream, parmesan cheese, and white wine. It's a restaurant favorite that's easy to recreate at home in under 20 minutes. The prawns stay tender and juicy, absorbing the garlicky, creamy flavors perfectly. Serve over pasta, rice, or with crusty bread to soak up the sauce. This dish shines with fresh prawns but works well with frozen ones too—just thaw and pat dry first. It's gluten-free if you skip flour thickeners, and pairs beautifully with a crisp Sauvignon Blanc. Nutrition per serving (4 prawns): about 350 calories, 25g fat, 20g protein.

Question 2

How do you make creamy garlic prawns at home?

Accepted Answer

Start with 500g peeled prawns, 4 minced garlic cloves, 1 cup heavy cream, ½ cup parmesan, ¼ cup white wine, 2 tbsp butter, salt, pepper, and parsley. Heat butter in a skillet over medium-high. Add garlic for 30 seconds until fragrant. Toss in prawns, cook 2 minutes per side until pink—don't overcook. Remove prawns. Deglaze pan with wine, simmer 2 minutes. Stir in cream and parmesan until thickened, 3-4 minutes. Return prawns to heat through, season, and garnish with parsley. Total time: 15 minutes. Pro tip: Use a wide pan for even cooking. Avoid high heat after adding cream to prevent curdling. Serves 4 as a main or starter.

Question 3

Can I use frozen prawns for creamy garlic prawns?

Accepted Answer

Yes, frozen prawns work great for creamy garlic prawns and are often more affordable and fresher-tasting than thawed market ones. Thaw them overnight in the fridge or under cold running water for 10-15 minutes. Pat dry thoroughly with paper towels to remove excess moisture—this prevents a watery sauce. Cook as usual: sauté in garlic butter 2 minutes per side until opaque and pink. Frozen prawns release less moisture if cooked from partially frozen, but fully thaw for best texture. Expect the same rich, creamy result. A 500g bag yields 4 servings. Bonus: They're pre-peeled often, saving time. Always buy raw, not pre-cooked, to avoid rubbery results.

Question 4

What can I serve with creamy garlic prawns?

Accepted Answer

Creamy garlic prawns pairs perfectly with simple sides to highlight its flavors. Toss with linguine or fettuccine for a surf-and-turf vibe—add pasta to the sauce for one-pan ease. Steamed rice or mashed potatoes absorb the creamy goodness. For low-carb, serve over zucchini noodles or cauliflower rice. Add a green salad with lemon vinaigrette or garlic bread to mop up sauce. Wine pairing: Chardonnay or Pinot Grigio. Prep tip: Cook sides first since prawns take just 10 minutes. For 4 people, use 100g dry pasta per person. This combo makes a complete meal under 500 calories per serving, balancing indulgence with freshness.

Question 5

How do you keep prawns tender in creamy garlic prawns?

Accepted Answer

To keep prawns tender in creamy garlic prawns, avoid overcooking—aim for 2 minutes per side max until they curl into a C shape (O means overdone). Use medium-high heat for quick sear, then lower for sauce. Pat dry prawns before cooking to promote browning, not steaming. Fresh or high-quality frozen prawns cook faster; devein if needed. Acid from wine or lemon juice tenderizes naturally. Don't boil in sauce—simmer gently. Rest off heat 1 minute post-cook. Common mistake: crowding the pan; cook in batches. Result: juicy, succulent prawns in silky sauce. Stores 2 days in fridge; reheat low and slow with splash of cream to revive. Freezes well up to 1 month.

Ingredients

Notes

Nutrition