Garlic Butter White Wine Prawns Recipe

Introduction

Garlic prawns are a quick and flavorful dish that brings the taste of the sea straight to your table. This recipe balances juicy prawns with a rich garlic butter sauce, brightened by lemon and fresh parsley. It’s perfect for a light dinner or an impressive appetizer.

Ingredients

• 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg / 2lb)
• 1/2 tsp cooking or kosher salt
• 1/2 tsp black pepper
• 3 tbsp extra virgin olive oil (separated)
• 3 tsp finely minced garlic cloves (~4 cloves)
• 40g / 3 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
• 1/4 cup Chardonnay or other dry white wine
• 1 tbsp lemon juice
• 1 tbsp parsley, finely chopped
• Lemon wedges, for serving
• Bread for mopping up the sauce

Instructions

1. Step 1: In a bowl, combine the prawns, 1 tablespoon of olive oil, and black pepper. Gently toss to coat and set aside for 20 minutes. Avoid marinating longer to prevent the prawns from releasing too much liquid.
2. Step 2: Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Add half the prawns and sear each side for about 45 seconds using tongs, until just cooked. Remove and place on a plate.
3. Step 3: Add the remaining 1 tablespoon of olive oil to the pan and cook the other half of the prawns the same way, 45 seconds per side. Remove and return the first batch to the pan.
4. Step 4: Add the minced garlic to the pan and stir for 30 seconds to release its aroma without letting it burn.
5. Step 5: Pour in the white wine. It will sizzle and steam—stir while scraping the pan’s bottom until most of the wine evaporates, about 30 seconds.
6. Step 6: Scatter the butter cubes evenly across the pan and add the lemon juice. Swirl the pan gently to melt the butter, then toss in the chopped parsley to mix through the sauce.
7. Step 7: Transfer the prawns along with the buttery garlic sauce to a serving plate. Serve immediately with lemon wedges and crusty bread for mopping up the delicious sauce.

Tips & Variations

• Use fresh prawns if possible for the best flavor and texture. Frozen can work but thaw thoroughly and pat dry before cooking.
• If you prefer a spicier kick, add a pinch of red chili flakes with the garlic.
• Substitute the white wine with dry vermouth or shrimp stock for a non-alcoholic option.
• Serve over pasta or rice to make it a complete meal.

Storage

Store any leftover garlic prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking. This dish is best enjoyed fresh, as the prawns can become rubbery if reheated too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well if fully thawed and patted dry. Make sure they are peeled and deveined, with tails on for the best presentation.

What if I don’t have Chardonnay or dry white wine?

You can substitute with dry vermouth, a splash of white grape juice mixed with a little vinegar, or shrimp stock for a similar depth of flavor without alcohol.

Garlic Butter White Wine Prawns Recipe

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★★★★★

4.7 from 141 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A quick and flavorful garlic prawns recipe featuring succulent shrimp seared in olive oil, infused with aromatic garlic, white wine, lemon juice, and finished with rich butter and fresh parsley. Perfect as an appetizer or main dish served with crusty bread for mopping up the delicious buttery sauce.

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Ingredients

Scale 1x2x3x

Prawns Marinade

• 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight approx. 1kg/2lb)
• 1/2 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil

For Cooking

• 2 tbsp extra virgin olive oil (divided)
• 3 tsp finely minced garlic cloves (~4 cloves)
• 40g / 3 tbsp unsalted butter, cut into 1.5cm (1/2″) cubes
• 1/4 cup Chardonnay or other dry white wine
• 1 tbsp lemon juice
• 1 tbsp parsley, finely chopped (for garnish)
• Lemon wedges, for serving
• Bread for mopping (such as crusty artisan bread)

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Instructions

1. Marinate Prawns: Place the prawns in a bowl and add 1 tablespoon of olive oil and black pepper. Gently toss to coat the prawns evenly and set aside for 20 minutes. Avoid marinating longer to prevent the prawns from sweating due to the salt.
2. Heat Pan: Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat until hot but not smoking, preparing to sear the prawns.
3. Sear First Batch: Add half of the prawns to the hot pan, searing each side for 45 seconds. Use tongs to carefully turn the prawns to achieve a quick, even sear without overcooking.
4. Remove & Sear Second Batch: Transfer the first batch of prawns to a plate. Add the remaining 1 tablespoon olive oil to the pan and repeat the searing process with the second batch, cooking each side for 45 seconds.
5. Combine Prawns: Return the first batch of prawns back to the pan with the second batch, ensuring all prawns are together for the sauce.
6. Add Garlic: Add the finely minced garlic to the prawns in the pan and stir continuously for 30 seconds to release the garlic’s aroma without burning.
7. Add White Wine: Pour in the dry white wine, which will sizzle upon contact. Stir and scrape the bottom of the pan to deglaze it, letting the wine simmer and mostly evaporate for about 30 seconds.
8. Add Butter & Lemon: Scatter the cubes of unsalted butter evenly across the pan and add lemon juice. Swirl the pan gently to melt the butter evenly, then toss through the chopped parsley to finish the sauce.
9. Serve: Transfer the prawns along with all the buttery sauce onto a serving plate. Serve immediately with extra lemon wedges and crusty bread for mopping up the delicious sauce.

Notes

• Peeling and deveining the prawns but leaving the tail on adds flavor and makes for easy handling.
• Use a knife to finely mince the garlic instead of a garlic crusher or mincer to avoid bitterness.
• White wine adds depth and acidity but can be substituted with dry vermouth or chicken broth if preferred.
• Serve with good quality crusty artisan bread to soak up the buttery garlic sauce.
• Do not marinate the prawns for more than 20 minutes to prevent excess moisture from developing.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Keywords: garlic prawns, shrimp recipe, seafood appetizer, garlic butter shrimp, quick prawn dish, Mediterranean prawns