Save It The smell of garlic hitting hot butter still stops me in my tracks every single time. I learned this recipe during a chaotic dinner party where everything that could go wrong actually did go right, and these prawns saved the entire evening.
My friend Maria taught me this during what was supposed to be a fancy dinner that ended up being just us two, burning questions, and way too much wine. We stood over the stove, forks in hand, eating straight from the pan because nobody wanted to wait for plating.
Ingredients
- Large raw prawns: Fresh is best but frozen thawed works perfectly, just pat them really dry so they sear instead of steam
- Garlic: Finely minced so it melts into the butter rather than staying in chunks
- Unsalted butter: Gives you control over the seasoning and that gorgeous golden color
- Olive oil: Prevents the butter from burning over high heat
- Fresh lemon: Both zest and juice because the oils in the zest carry all the perfume
- Fresh parsley: Brings brightness and makes everything look intentional
- Salt and pepper: Season the prawns before they hit the pan
- Red pepper flakes: Just a pinch if you like things interesting
Instructions
- Prep your prawns:
- Pat them completely dry with paper towels and season both sides with salt and pepper
- Heat your fats:
- Melt the butter with olive oil in a large skillet over medium-high heat until it shimmers
- Wake up the garlic:
- Add minced garlic and stir constantly for 30 seconds until fragrant
- Sear the prawns:
- Lay them in a single layer and cook 2 to 3 minutes per side until pink and opaque
- Finish with flair:
- Remove from heat and add lemon zest, juice, red pepper flakes, and parsley
Save It This became my go-to when I need to feel like I have my life together but absolutely do not. Something about standing at the stove, butter bubbling, lemon hitting the heat, makes everything feel possible again.
Making It Your Own
I have tried this with so many herbs and honestly, cilantro works beautifully if you want something different. Sometimes I throw in a splash of white wine right before the lemon for extra depth.
What To Serve With It
Crusty bread is not optional because that sauce is too good to waste. Rice soaks everything up beautifully, or just toss it with pasta for a proper meal.
Timing Everything Perfectly
Prawns cook so fast that everything else should be ready before you even turn on the stove. Have your plates warmed, your bread sliced, your wine poured.
- Get all ingredients prepped before you start cooking
- Have your serving platter nearby
- Never leave garlic unattended in hot butter
Save It Some recipes are just meant to be shared, preferably with people who do not mind eating standing up while laughing too loud.
Common Questions About Recipes
- → How do I know when prawns are properly cooked?
Prawns are perfectly cooked when they turn pink and opaque throughout. They should curl slightly and feel firm to the touch. Avoid overcooking as they can become rubbery and tough.
- → Can I use frozen prawns for this dish?
Yes, frozen prawns work well. Thaw them completely in the refrigerator overnight or under cold running water. Pat them thoroughly dry before cooking to ensure proper searing.
- → What can I serve with garlic butter prawns?
These prawns pair beautifully with crusty bread, rice, pasta, or roasted vegetables. The buttery sauce is perfect for dipping. A crisp white wine like Sauvignon Blanc complements the flavors nicely.
- → How do I prevent garlic from burning?
Keep the heat at medium-high and stir constantly. Garlic cooks quickly—just 30 seconds until fragrant is enough. If it starts to brown, immediately reduce the heat or remove the pan from the burner.
- → Can I make this dish dairy-free?
Substitute the butter with olive oil or a dairy-free butter alternative. The flavor profile will change slightly, but the prawns will still be delicious with garlic and lemon.
- → How long can I store leftover prawns?
Store cooked prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent overcooking. They are best enjoyed immediately.