📝 About This Recipe
This dish is a masterclass in Mediterranean simplicity, where succulent, jumbo prawns are bathed in a rich, silken sauce of toasted garlic and high-quality butter. A splash of crisp white wine and a bright squeeze of lemon lift the richness, creating a flavor profile that is both decadent and refreshing. Perfect as a sophisticated appetizer or a luxurious main, these prawns capture the essence of coastal dining in every bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Prawns (peeled and deveined, tails left on for presentation)
- 1/2 teaspoon Kosher Salt (for seasoning the prawns)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
The Aromatics & Sauce
- 6 tablespoons Unsalted Butter (high-quality European style preferred, divided)
- 2 tablespoons Extra Virgin Olive Oil (to prevent butter from burning)
- 6-8 cloves Fresh Garlic (finely minced, not pressed)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1/2 lemon Fresh Lemon Juice (squeezed fresh)
- 1 teaspoon Lemon Zest (finely grated)
The Finish
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1 tablespoon Cold Butter (to emulsify the sauce at the end)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the prawns thoroughly dry with paper towels; removing excess moisture is the secret to getting a beautiful golden sear rather than steaming them.
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2
In a medium bowl, toss the prawns with the kosher salt and freshly cracked black pepper until evenly coated.
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3
Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of butter and the olive oil.
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4
Once the butter is foaming and just starts to turn golden, add the prawns in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
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5
Sear the prawns for about 1-2 minutes per side until they turn pink and opaque. They should have a slight golden crust. Remove them from the pan and set aside on a plate.
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6
Lower the heat to medium. Add the remaining 4 tablespoons of butter to the same skillet, scraping up any browned bits from the bottom.
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7
Add the minced garlic and red chili flakes. Sauté for about 1 minute, just until the garlic is fragrant and golden—be careful not to let it burn or it will turn bitter.
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8
Pour in the white wine. Increase the heat slightly and let it simmer for 2 minutes, allowing the alcohol to cook off and the liquid to reduce by half.
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9
Stir in the lemon juice and lemon zest, swirling the pan to incorporate the flavors.
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10
Return the cooked prawns and any accumulated juices from the plate back into the skillet. Toss gently for 30 seconds to coat them in the sauce.
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11
Turn off the heat. Add the final tablespoon of cold butter and the chopped parsley. Stir gently as the butter melts; this creates a glossy, emulsified 'beurre blanc' style finish.
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12
Taste and add an extra pinch of salt or a squeeze of lemon if needed. Transfer to a warm serving platter immediately.
💡 Chef's Tips
Always use fresh garlic over the jarred variety for a cleaner, more vibrant flavor profile. Don't overcook the prawns; they are done as soon as they form a 'C' shape. A tight 'O' shape means they are overdone and rubbery. If you don't want to use wine, substitute with a high-quality seafood or chicken stock with an extra squeeze of lemon. For the best texture, use 'dry-packed' prawns that haven't been treated with sodium tripolyphosphate, which can make them soapy. Make sure your pan is truly hot before adding the seafood to ensure a quick sear that locks in the juices.
🍽️ Serving Suggestions
Serve with a crusty toasted baguette or focaccia to soak up every drop of the garlic butter sauce. Layer the prawns over a bed of al dente linguine or angel hair pasta for a complete meal. Pair with a crisp, chilled glass of Vermentino or a buttery Chardonnay to complement the sauce. Serve alongside roasted asparagus or a simple arugula salad with a light vinaigrette for balance. For a low-carb option, serve over cauliflower rice or zucchini noodles.