Save My neighbor knocked on my door one evening with a bag of pristine prawns from the market, insisting I had to do something with them before dinner. I opened my fridge, found butter and garlic, and threw together what became one of my most requested dishes. The whole thing takes barely fifteen minutes, yet somehow tastes like you've been fussing over it for hours. That's the magic of this recipe.
I made this for my sister when she was stressed about a work presentation, and watching her face light up as she tasted that buttery, garlicky first bite reminded me why I cook. She sat at my kitchen counter, sighing contentedly between bites, and for those few minutes nothing else seemed to matter. That's when I realized this dish does more than feed people.
Ingredients
- Large raw prawns, peeled and deveined, tails on (500 g / 1 lb): The tails add visual appeal and give you something to hold onto, plus they signal quality when left intact.
- Unsalted butter (50 g / 3.5 tablespoons): Use real butter here, not margarine, because it creates that silky, luxurious sauce that makes everything feel special.
- Olive oil (1 tablespoon): This keeps the butter from burning at high heat while adding its own subtle richness.
- Fresh garlic, finely minced (4 cloves): Mince it just before cooking so the aroma hits you properly and the flavor stays bright and alive.
- Fresh lemon, zest and juice (1 whole lemon): The zest adds complexity while the juice cuts through the richness and makes everything sing.
- Fresh parsley, chopped (2 tablespoons): This green finishing touch brings freshness and prevents the dish from feeling too heavy.
- Salt (1/2 teaspoon): Taste as you go because you might need less depending on your prawns.
- Freshly ground black pepper (1/4 teaspoon): Grind it fresh right before cooking for maximum flavor impact.
- Red pepper flakes, pinch (optional): Add this only if you want a subtle heat that whispers rather than shouts.
Instructions
- Dry and season your prawns:
- Pat each prawn thoroughly with paper towels until they're genuinely dry, then sprinkle with salt and pepper. Wet prawns won't sear properly, so this step matters more than it seems.
- Heat your butter and oil together:
- In a large skillet over medium-high heat, let the butter melt into the oil, swirling them together until the mixture shimmers and smells toasty. You're aiming for that moment when everything is hot but not smoking.
- Bloom the garlic briefly:
- Add your minced garlic and stir constantly for about thirty seconds, watching it go from raw to fragrant. Stop the moment it smells incredible, before it even begins to brown, because burnt garlic tastes bitter and ruins everything.
- Sauté the prawns until pink:
- Lay the prawns in a single layer, resisting the urge to move them around. Let them sit for two to three minutes until the underside turns opaque pink, then flip and cook the other side for another two to three minutes.
- Finish with citrus and herbs:
- Add the lemon zest, fresh lemon juice, and red pepper flakes if you're using them, then scatter the parsley over everything. Toss gently to coat, letting the warmth bring all those flavors together.
- Serve immediately:
- Transfer to plates right away while everything is still hot and the sauce is still clinging to each prawn. This is not a dish that improves sitting around.
Save There's something transformative about the moment you smell garlic and butter hitting a hot pan, that sudden aroma that fills your whole kitchen and makes cooking feel like alchemy. I've served this dish to people who claimed they didn't even like seafood, and they came back for seconds.
What to Serve Alongside
The sauce is honestly too good to waste, so think strategically about what goes on the plate beside your prawns. A pile of crusty bread becomes essential for soaking up every drop, or you could serve this over pasta, rice, or even soft polenta. I once served it alongside a simple green salad and crispy potatoes, and everyone raved about how the different textures played off each other.
Wine Pairing and Timing
A crisp Sauvignon Blanc cuts through the richness of the butter while complementing the lemon brightness, making it the obvious choice. If white wine isn't your thing, a light sparkling wine works beautifully too. The beauty of this dish is that you can have dinner on the table in seventeen minutes flat, which means you're not stuck in the kitchen while your guests get restless.
Making It Your Own
This recipe is a springboard rather than gospel, so feel free to adapt based on what you have and how you're feeling. Cilantro works wonderfully if you prefer it to parsley, and a pinch of smoked paprika adds an unexpected depth that catches people by surprise. Once you understand the basic technique, you'll find yourself making it again and again because it never fails.
- For extra richness, whisk in one more tablespoon of cold butter at the very end, letting it melt into the sauce and make everything silky smooth.
- Prepare all your ingredients before you start cooking because everything happens fast and you won't have time to mince garlic mid-sauté.
- Buy the best prawns you can find because their quality determines whether this dish is good or absolutely memorable.
Save This dish has become my go-to when I want to cook something that feels restaurant-quality but doesn't require any stress or complicated techniques. Every time I make it, I'm reminded that good food doesn't have to be complicated.
Recipe Guide
- → How do you ensure prawns are cooked perfectly?
Cook prawns until they turn pink and opaque, typically 2-3 minutes per side, to maintain tenderness without overcooking.
- → Can I substitute the parsley with other herbs?
Cilantro works well as a substitute, offering a fresh herbal twist to complement the lemon and garlic flavors.
- → What is the purpose of adding lemon zest and juice?
Lemon zest and juice brighten the dish with fresh citrus notes, balancing the richness of the butter and garlic.
- → What sides pair best with this dish?
Crusty bread, rice, or pasta are excellent choices to soak up the flavorful garlic butter sauce.
- → Is there a way to intensify the sauce’s richness?
Swirling in an extra tablespoon of cold butter at the end deepens the sauce's creamy texture and flavor.