Garlic Butter Prawns (Printer View)

Sautéed prawns in garlic butter with lemon zest and parsley, perfect for a light flavorful meal.

# What you'll need:

→ Seafood

01 - 1 pound large raw prawns, peeled and deveined, tails on

→ Aromatics

02 - 4 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, chopped

→ Fats

04 - 3.5 tablespoons unsalted butter
05 - 1 tablespoon olive oil

→ Citrus

06 - 1 lemon, zest and juice

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes, optional

# Method:

01 - Pat the prawns dry with paper towels and season evenly with salt and pepper.
02 - In a large skillet over medium-high heat, melt the butter with the olive oil until foaming.
03 - Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant but not browned.
04 - Add the prawns in a single layer and sauté for 2 to 3 minutes per side until they turn pink and become opaque throughout.
05 - Add the lemon zest, lemon juice, and red pepper flakes if using. Stir in the chopped parsley and toss to coat all prawns evenly.
06 - Remove from heat immediately and serve with fresh lemon wedges.

# Expert Advice:

01 -
  • Ready in under twenty minutes, which means weeknight entertaining actually feels possible.
  • The sauce is so good you'll find yourself serving it over anything nearby, from crusty bread to pasta to rice.
  • Impresses everyone without making you feel like you've worked too hard.
02 -
  • Overcooked prawns become rubbery and no amount of good sauce can save them, so watch the clock carefully and pull them off heat the moment they turn fully opaque.
  • Pat your prawns completely dry before they hit the pan, because moisture is the enemy of that beautiful, quick sear.
03 -
  • Don't crowd the pan when you sauté the prawns, because they'll steam instead of sear and you'll lose that beautiful caramelization that makes them special.
  • Keep the lemon wedges nearby for serving because some people want extra acidity and a good squeeze at the end elevates everything.
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