Creamy Garlic Butter Parmesan Prawns
Creamy Garlic Butter Parmesan Prawns
Ingredients
For the Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon lemon juice, freshly squeezed, optional
Instructions
- 1
Pat the prawns dry with paper towels. Season them with salt and black pepper.
⏱️ 3 min
- 2
Heat olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the seasoned prawns in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked prawns from the skillet and set aside.
⏱️ 5 min
- 3
Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Sprinkle the all-purpose flour over the garlic butter and whisk continuously for 1 minute to create a roux.
⏱️ 1 min
- 5
Gradually whisk in the chicken broth, then slowly add the heavy cream, stirring constantly until the sauce begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min
- 6
Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth and creamy. If desired, stir in the lemon juice.
⏱️ 1 min
- 7
Return the cooked prawns to the skillet and toss gently to coat them evenly with the creamy garlic butter Parmesan sauce. Heat through for about 1 minute.
⏱️ 1 min
- 8
Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, rice, or crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Butter Parmesan Prawns
For the Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon lemon juice, freshly squeezed, optional
Instructions
- 1
Pat the prawns dry with paper towels. Season them with salt and black pepper.
⏱️ 3 min - 2
Heat olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the seasoned prawns in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked prawns from the skillet and set aside.
⏱️ 5 min - 3
Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Sprinkle the all-purpose flour over the garlic butter and whisk continuously for 1 minute to create a roux.
⏱️ 1 min - 5
Gradually whisk in the chicken broth, then slowly add the heavy cream, stirring constantly until the sauce begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min - 6
Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth and creamy. If desired, stir in the lemon juice.
⏱️ 1 min - 7
Return the cooked prawns to the skillet and toss gently to coat them evenly with the creamy garlic butter Parmesan sauce. Heat through for about 1 minute.
⏱️ 1 min - 8
Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, rice, or crusty bread.
⏱️ 1 min