Garlic Prawns Butter Lemon

I was standing at the stove on a random Tuesday evening when I realized I had forgotten to defrost dinner. The prawns in the freezer were my last hope, and twenty minutes later I was scraping the pan clean with bread, wondering why I ever bothered with complicated meals. The garlic had filled the kitchen with that unmistakable warmth, the kind that makes you forget you were stressed five minutes ago.

I made this for friends once after a long beach day, and we ate it straight from the pan with our fingers, lemon juice dripping everywhere. No one cared about plates or napkins. It became the kind of meal that shows up in conversation years later, not because it was fancy, but because it felt easy and right.

Ingredients

• Large raw prawns (500 g): Look for prawns that smell like the ocean, not fishy or sour. I leave the tails on because they look better, but peel them off if you want to eat without getting your hands messy.
• Garlic (4 cloves, minced): Fresh garlic is everything here. The jarred stuff just does not have that sharp, sweet punch when it hits the hot butter.
• Fresh parsley (2 tbsp, chopped): This is not just for looks. It cuts through the richness and makes the whole dish taste brighter.
• Lemon zest and juice (1 lemon): Zest goes in at the end so it stays fragrant. The juice adds the acidity that keeps you going back for more.
• Crushed red pepper flakes (1/2 tsp, optional): I always add them. Just a little heat in the background makes everything more interesting.
• Unsalted butter (3 tbsp): Divided so you can control the richness. The final tablespoon melts into a glossy sauce that clings to the prawns.
• Olive oil (2 tbsp): Keeps the butter from burning and adds a fruity depth.
• Sea salt and black pepper (1/2 tsp and 1/4 tsp): Season the prawns before they hit the pan. It makes all the difference.

Instructions

Prep the prawns:

Pat them completely dry with paper towels, then season both sides with salt and pepper. Wet prawns will steam instead of sear, and you will miss that golden edge.

Heat the pan:

Warm olive oil and 2 tablespoons of butter in a large skillet over medium high heat. The pan is ready when the butter stops foaming and starts to smell nutty.

Toast the garlic:

Add the minced garlic and let it sizzle for about 30 seconds, stirring constantly. Pull the pan off the heat the second it turns golden because burnt garlic is bitter and there is no coming back from it.

Sear the prawns:

Lay the prawns in a single layer and resist the urge to move them around. Let them cook untouched for 2 to 3 minutes until the edges turn pink, then flip and cook another 1 to 2 minutes.

Build the sauce:

Stir in the lemon juice, lemon zest, and red pepper flakes if using. The pan will hiss and the smell will make you unreasonably happy.

Finish with butter and parsley:

Drop in the last tablespoon of butter and toss in the chopped parsley. Stir everything together until the prawns are glossy and coated.

Serve immediately:

This dish does not wait well. Plate it right away with extra parsley and lemon wedges on the side.

Save

There was a night I served this over a big bowl of buttery rice and my partner looked up mid bite and said it tasted like vacation. I think about that a lot now. Some recipes just do that, they take you somewhere else even when you are standing in your own kitchen.

Serving Suggestions

I usually tear apart a crusty baguette and use it to soak up every bit of sauce left in the pan. You can also toss the prawns with hot pasta, spoon them over rice, or pile them onto a simple green salad. They are rich enough to be the star but light enough that you will not feel weighed down.

Make It Your Own

Once I added a splash of white wine after the garlic and let it bubble down for a minute. It made the sauce taste a little more sophisticated, like something you would order by candlelight. You can also swap the parsley for fresh basil or cilantro if that is what you have around. The prawns do not mind.

Storage and Reheating

Honestly, this is best eaten right away. Prawns get tough when reheated, and the garlic butter loses that fresh snap. If you do have leftovers, store them in an airtight container in the fridge for up to one day and reheat gently in a skillet over low heat, adding a little extra butter to bring the sauce back to life.

• Do not microwave the prawns or they will turn rubbery.
• You can make the garlic butter sauce ahead and just cook the prawns fresh when you are ready to eat.
• Freeze uncooked seasoned prawns for up to two months, then thaw and cook them straight from the fridge.

Save

This is the kind of recipe I make when I want to feel like I have my life together without actually spending much time or energy. It works every single time, and that is worth everything.

Recipe FAQs

→ What type of prawns work best?

Large raw prawns, peeled and deveined, provide the best texture and flavor for this dish.

→ Can I adjust the garlic intensity?

Yes, simply use less or more finely minced garlic depending on your taste preference.

→ How is the sauce prepared?

The sauce is made by sautéing garlic in butter and olive oil, then adding lemon juice, zest, and red pepper flakes for balance.

→ What sides complement this dish?

Serve over rice, tossed with pasta, or alongside crusty bread to soak up the flavorful sauce.

→ Is it possible to substitute prawns?

Shrimp can be used in place of prawns with similar cooking times and results.