Creamy Garlic Prawns

Garlicky prawns in a velvety cream sauce is the ultimate comfort food served with toasty Garlic bread to soak up that yummy sauce!


500g / 1lb peeled prawns or shrimp, large / jumbo best
1 garlic cloves, finely minced
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt


15g / 1 tbsp unsalted butter


2 garlic cloves, finely minced
15g / 1 tbsp unsalted butter
1/4 cup dry white wine (or more chicken stock)
1/2 cup chicken or vegetable stock / broth
1 cup heavy cream
1/2 cup Parmesan, finely grated
2 tbsp parsley, finely chopped



Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
Stir through salt just prior to cooking.

Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
Repeat with remaining prawns (you shouldn’t need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.


Put the butter into a skillet and let it melt. Add in the garlic and stir for 30 seconds or until light golden.
Stir in the white wine and turn up the heat to high. Bring to a simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook for 1 minute or until most evaporates and the winy smell is gone.
Pour in the chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
Stir the cream in and then simmer on medium heat for 2 minutes until reduced and slightly thickened.
Add in the Parmesan and stir through, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
Serve sprinkled with parsley, and Garlic bread to soak up that fabulous sauce!