For the Prawns l 1 lb (450g) large prawns – peeled and deveined, with tails on or off (whichever you prefer). l Salt and pepper – to season the prawns. l 1 teaspoon paprika – optional, for a hint of smokiness.
For the Sauce l 2 tablespoons butter – for rich flavor and to sear the prawns. l 1 tablespoon olive oil – helps balance the butter and prevents burning. l 6 cloves garlic – minced (the more garlic, the better!). l 1 cup heavy cream – the secret to a velvety, creamy sauce. l ½ cup chicken stock – adds depth of flavor. l ¼ cup Parmesan cheese – freshly grated for a cheesy, salty kick. l Juice of ½ lemon – to balance the richness of the sauce. l Red chili flakes (optional) – if you like a bit of heat.
For Garnish l Fresh parsley – finely chopped for a pop of color and freshness. l Extra Parmesan – because there’s no such thing as too much cheese!
Step 1: Prepare the Prawns ● Start by patting the prawns dry with paper towels. Removing excess moisture helps them sear better. Season them lightly with salt, pepper, and a sprinkle of paprika if you’re using it. This simple seasoning enhances their natural flavor.
Step 2: Sear the Prawns ● Heat a large skillet over medium-high heat. Add butter and olive oil. ● Once the butter melts and starts to bubble, add the prawns in a single layer. Don’t overcrowd the pan! ● Let the prawns cook for 2 minutes per side until they turn pink and slightly golden. Overcooking prawns makes them rubbery, so watch closely. ● Remove the prawns from the skillet and set them aside on a plate.
Step 3: Make the Garlic Base ● In the same skillet, melt a little more butter if needed. Add the minced garlic and let it sauté for about 30 seconds. Be careful not to burn it—burnt garlic can turn bitter. ● If you’re feeling fancy, deglaze the pan with a splash of white wine. Let it simmer for a minute to cook off the alcohol and add depth to the sauce.
Step 4: Create the Creamy Sauce ● Pour in the chicken stock and bring it to a gentle simmer. This step builds the base of the sauce. ● Lower the heat and stir in the heavy cream. Let it cook for 2–3 minutes to thicken slightly. Stir frequently to prevent any burning or sticking. ● Add the Parmesan cheese and whisk it in until the sauce is smooth and velvety. The cheese not only thickens the sauce but also adds a delightful salty, nutty flavor.
Step 5: Combine the Prawns and Sauce ● Return the cooked prawns to the skillet, along with any juices they released. Toss them gently in the creamy sauce until they’re well-coated. ● Squeeze in the lemon juice and give the sauce a final taste. Adjust seasoning as needed—maybe a pinch of salt, some black pepper, or a dash of chili flakes for heat.
Step 6: Garnish and Serve ● Sprinkle the creamy garlic prawns with fresh parsley and extra Parmesan cheese for garnish. ● Serve immediately while the sauce is hot and creamy.