Garlic Prawns Butter Lemon (Printer-friendly)

Tender prawns cooked in garlic butter with lemon zest, perfect as a quick flavorful dish.

# What You Need:

→ Seafood

01 - 1.1 lb large raw prawns, peeled and deveined

→ Aromatics & Flavor

02 - 4 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, finely chopped
04 - Zest of 1 lemon
05 - 2 tbsp fresh lemon juice
06 - 1/2 tsp crushed red pepper flakes (optional)

→ Fats

07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil

→ Seasoning

09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

# How to Make It:

01 - Pat prawns dry with paper towels, then season evenly with sea salt and black pepper.
02 - Warm olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant without browning.
03 - Add prawns in a single layer to the skillet and cook undisturbed for 2 to 3 minutes until the underside turns pink.
04 - Turn prawns over and cook for an additional 1 to 2 minutes until fully opaque and cooked through.
05 - Stir in fresh lemon juice, lemon zest, and crushed red pepper flakes, if using, to infuse bright and spicy notes.
06 - Add the remaining 1 tablespoon butter and sprinkle chopped parsley over the prawns. Toss gently to coat in the sauce.
07 - Remove from heat and plate promptly. Garnish with additional parsley and lemon wedges as desired for presentation.

# Expert Tips:

01 -
  • It tastes like something from a restaurant but uses ingredients you probably already have.
  • The prawns stay tender and sweet instead of rubbery because they cook so fast.
  • You can double the garlic and no one will judge you.
  • It works as a fancy starter or a lazy weeknight dinner over rice.
02 -
  • Do not walk away from the garlic. It goes from perfect to burnt in seconds, and burnt garlic will ruin the whole dish.
  • If your prawns release a lot of water, turn up the heat so it evaporates fast. Otherwise they will boil instead of sear.
  • Use a pan big enough to fit the prawns in one layer. Crowding them makes them steam and turn rubbery.
03 -
  • Buy prawns with the shells still on and peel them yourself. They taste sweeter and you can save the shells to make stock.
  • If the sauce looks too oily, add a tiny splash of pasta water or chicken stock to bring it together into something silky.
  • Taste a prawn before you plate. If it needs more lemon or salt, fix it now while everything is still hot.

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