Garlic Prawns in White Wine Butter Sauce Recipe
Introduction
Garlic Prawns, also known as Garlic Shrimp, is a quick and flavorful dish perfect for any occasion. Succulent prawns seared with garlic, butter, and a splash of white wine create an irresistible combination that pairs beautifully with crusty bread.
Ingredients
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil (separated)
- 3 tsp finely minced garlic cloves (~4 cloves, use knife, not crusher)
- 40g / 3 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
- 1/4 cup chardonnay or other dry white wine
- 1 tbsp lemon juice
- 1 tbsp parsley, finely chopped (for garnish)
- Lemon wedges (for serving)
- Bread for mopping up the sauce
Instructions
- Step 1: In a bowl, combine the prawns, 1 tablespoon of olive oil, and black pepper. Gently toss to coat and set aside for 20 minutes. Do not marinate longer to prevent the prawns from sweating due to the salt.
- Step 2: Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Add half the prawns and sear for 45 seconds on each side, turning with tongs.
- Step 3: Remove the cooked prawns onto a plate. Add the last tablespoon of olive oil to the pan and sear the remaining prawns for 45 seconds on each side.
- Step 4: Return the first batch of prawns to the pan. Add the minced garlic and stir for 30 seconds until fragrant.
- Step 5: Pour in the white wine. Stir and scrape the bottom of the pan while the wine sizzles and steams, cooking until mostly evaporated (about 30 seconds).
- Step 6: Scatter the butter cubes evenly across the pan and add the lemon juice. Swirl the pan gently to melt the butter, then toss in the chopped parsley.
- Step 7: Transfer the prawns and buttery garlic sauce to a serving plate. Serve immediately with extra lemon wedges and crusty bread for dipping.
Tips & Variations
- Use fresh prawns for the best flavor, but frozen can work if properly thawed and patted dry.
- Substitute white wine with dry vermouth or chicken broth if preferred.
- Try adding a pinch of chili flakes with the garlic for a spicy kick.
- Serve over pasta or rice for a complete meal.
Storage
Store leftover garlic prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the prawns and turning them rubbery. It’s best enjoyed fresh but can be warmed carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shrimp instead of prawns?
Yes, shrimp can be used interchangeably with prawns in this recipe. Just adjust the cooking time slightly if needed, as smaller shrimp may cook faster.
What can I use if I don’t have white wine?
You can substitute dry white wine with dry vermouth, chicken broth, or even a splash of lemon juice and water. The wine adds depth but isn’t essential.
PrintGarlic Prawns in White Wine Butter Sauce Recipe
This Garlic Prawns recipe delivers succulent shrimp cooked in a fragrant garlic, white wine, and butter sauce. Quick to prepare and packed with vibrant flavors, it’s perfect as an appetizer or main dish served with crusty bread for mopping up the delicious buttery sauce.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Prawns and Seasoning
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
Cooking Ingredients
- 3 tbsp extra virgin olive oil (separated into 3 tbsp)
- 3 tsp finely minced garlic cloves (~4 cloves)
- 40g / 3 tbsp unsalted butter, cut into 1.5cm (1/2″) cubes
- 1/4 cup Chardonnay or other dry white wine
- 1 tbsp lemon juice
Garnish and Serving
- 1 tbsp parsley, finely chopped
- Lemon wedges
- Bread for mopping, such as crusty artisan bread
Instructions
- Marinate: Place the prawns in a bowl with 1 tablespoon olive oil and the black pepper. Gently toss to coat and set aside for 20 minutes. Do not marinate longer to prevent the prawns from sweating due to the salt content.
- Heat Pan: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat until hot for searing the prawns.
- Sear First Batch: Place half of the prawns in the pan and sear each side for 45 seconds using tongs to turn them carefully. The goal is a quick sear to lock in the flavor.
- Remove and Repeat: Remove the cooked prawns onto a plate. Add the remaining 1 tablespoon olive oil to the pan and sear the remaining prawns for 45 seconds on each side in the same manner.
- Combine Prawns: Return the first batch of prawns to the pan with the second batch, heating together briefly.
- Add Garlic: Add the finely minced garlic to the pan and stir for 30 seconds to release its aroma without burning.
- Deglaze with Wine: Pour in the white wine, which will sizzle and steam. Stir while scraping the bottom of the pan to deglaze and cook until the wine is mostly evaporated, about 30 seconds.
- Add Butter and Lemon: Scatter the cubed butter across the pan and pour in lemon juice. Swirl the pan to melt the butter evenly and toss through the finely chopped parsley to finish the sauce.
- Serve: Transfer the prawns and the luscious butter sauce to a serving plate. Garnish with additional lemon wedges and serve immediately with crusty artisan bread for mopping the flavorful sauce.
Notes
- Do not marinate prawns longer than 20 minutes to avoid drawing out moisture due to the salt.
- Using a non-stick frying pan ensures easy turning and prevents sticking.
- Freshly minced garlic provides better texture and flavor compared to pre-minced garlic.
- Dry white wine like Chardonnay adds acidity and depth; substitute with vermouth or broth if preferred without alcohol.
- Bread is essential to enjoy with this dish for soaking up the delicious buttery sauce.
Keywords: Garlic Prawns, Shrimp Recipe, Seafood, Quick Dinner, Garlic Butter Shrimp, Easy Appetizer, Mediterranean Seafood
