Garlic Prawns Butter Sauce

I was standing at the fishmongers counter on a humid Saturday morning when the smell of the ocean hit me, sharp and clean. The prawns were massive, almost translucent, and I grabbed a kilo without thinking twice. Back home, I melted butter with garlic and the kitchen filled with a smell so good I nearly forgot to add the prawns.

I made this for a few friends one evening and we ate it straight from the pan, standing around the stove with forks and torn baguette. No one said much at first, just the sound of butter sizzling and someone laughing when the lemon zest hit the heat. It became one of those meals that people ask about weeks later.

Ingredients

• Large raw prawns: Look for ones that still have a slight sheen and smell like the sea, not fishy or dull, and pat them completely dry or theyll steam instead of sear.
• Garlic: Fresh cloves minced fine are everything here, the jarred stuff just does not carry the same punch or sweetness when it hits the butter.
• Fresh parsley: The bright green kind with flat leaves, chopped right before you toss it in so it does not wilt ahead of time.
• Lemon zest and juice: Zest first before you cut the lemon, and use a light hand so you do not scrape the bitter white pith underneath.
• Crushed red pepper flakes: Optional but worth it if you like a gentle kick that does not overpower the garlic or lemon.
• Unsalted butter and olive oil: The butter adds richness and the olive oil keeps it from burning when the heat climbs.
• Sea salt and black pepper: Season the prawns before they hit the pan, it makes all the difference in how the flavors build.

Instructions

Prep the prawns:

Pat them dry with paper towels until there is no moisture left, then season both sides with salt and pepper. Wet prawns will not get that golden edge you want.

Heat the pan:

Warm the olive oil and two tablespoons of butter in a large skillet over medium high heat until the butter foams and smells nutty.

Bloom the garlic:

Add the minced garlic and let it sizzle for thirty seconds, stirring constantly so it turns fragrant but not brown. If it burns, start over.

Sear the prawns:

Lay the prawns in a single layer without crowding and let them cook untouched for two to three minutes until the undersides turn pink and curl slightly, then flip and cook another one to two minutes.

Finish with citrus and heat:

Stir in the lemon juice, zest, and red pepper flakes if using, letting everything bubble together for a few seconds.

Add the final butter and parsley:

Drop in the last tablespoon of butter and toss in the chopped parsley, stirring until the prawns are glossy and coated. Pull the pan off the heat right away.

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One night I served this over a pile of buttery rice and my partner looked up mid bite and said it tasted like a beach vacation. I laughed, but I knew what he meant, the lemon and garlic and ocean sweetness all together felt like summer even though it was January.

Serving Suggestions

I love this with crusty bread to mop up every drop of that garlicky butter, but it is just as good over rice or tossed with hot pasta like linguine or angel hair. Sometimes I add a handful of cherry tomatoes to the pan right before the prawns go in, they burst and add a little sweetness that plays nicely with the lemon.

Flavor Variations

If you want more depth, splash in a bit of dry white wine right after the garlic blooms and let it reduce by half before adding the prawns. I have also stirred in a spoonful of cream at the end for a richer sauce, or swapped the parsley for fresh basil when I had it growing on the windowsill.

Storage and Reheating

These are best eaten right away while the prawns are tender and the butter is still glossy, but if you have leftovers you can keep them in the fridge for up to two days. Reheat gently in a pan over low heat with a splash of water or broth to loosen the sauce, microwaving will make the prawns chewy.

• Do not freeze cooked prawns, they lose their texture and turn mushy when thawed.
• If you want to prep ahead, mince the garlic and chop the parsley in the morning and keep them covered in the fridge.
• You can marinate raw prawns in olive oil, lemon juice, and garlic for up to an hour before cooking for even more flavor.

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This dish has become my go to when I want something that feels special but does not ask for much. It smells like summer and tastes like the kind of meal you remember long after the plates are cleared.

Recipe Questions & Answers

→ What type of prawns is best for this dish?

Large, raw peeled and deveined prawns work best. Keeping tails on or off depends on your presentation preference.

→ Can I add spice to the garlic butter prawns?

Yes, a small amount of crushed red pepper flakes adds a subtle heat that complements the garlic and lemon.

→ What is the best way to cook prawns for tenderness?

Sauté prawns over medium-high heat just until pink and opaque, usually 3-5 minutes total, to keep them juicy and tender.

→ How do lemon juice and zest enhance this dish?

Lemon juice brightens the rich butter sauce, and the zest adds fresh, aromatic citrus oils for depth of flavor.

→ What can I serve alongside these garlic prawns?

They pair well with crusty bread, steamed rice, or tossed with pasta to absorb the buttery sauce.