Garlic Prawns
Prawns cooked fast in olive oil steeped with slowly softened garlic and chili, then finished with wine, butter, and lemon. Bread is not optional here since half the dish is the oil left in the pan.
- Prep15 min
- Cook12 min
- Total27 min
- Serves4
AI-generated illustration
Contains:alcoholdairyglutenshellfish
Ingredients
Method
- Pat the large prawns thoroughly dry, toss them with the salt, and let them sit at room temperature for 10 minutes while you slice the garlic.
- Warm the olive oil with the garlic and crushed red pepper flakes in a wide skillet over medium-low heat for about 3 minutes, letting the garlic bubble gently to pale gold; browned garlic turns the whole pan bitter.
- Raise the heat to medium-high, lay the prawns in a single layer, and cook 90 seconds per side, until they curl loosely and turn opaque right through the thickest part, then move them to a plate.
- Pour in the dry white wine, let it bubble for 1 minute, then whisk in the unsalted butter and lemon juice until the sauce comes together.
- Return the prawns and any juices, toss for 30 seconds to reheat, and scatter over the chopped parsley.
- Serve straight from the pan with the crusty bread for mopping up the garlicky oil.
Notes
- Prawns are done the instant they go opaque and firm; another minute in the pan and they turn to rubber, so cook them just short and let the sauce finish them.
