Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that’s a cut above your basic recipes – deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!
Creamy Garlic Prawns
Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. That’s this recipe here – Garlic Prawns. A classic that will never go out of style.
Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce!
What you need for Creamy Garlic Prawns
This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. So don’t skip them!
Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers;
White wine – age old trick used by chefs to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. I keep them for weeks/months in the fridge!
Chicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. Use low sodium so you can be sure your sauce won’t end up too salty;
Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream);
Cream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk); and
Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce.
How to make Creamy Garlic Prawns
Marinate prawns – just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that;
Sear prawns – cook these on medium heat, then remove. Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Nobody likes rubbery overcooked prawns!
Sauce garlic & deglaze pan – cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine;
Reduce wine – simmer rapidly on high heat until the wine is reduced down and you no longer smell the harsh “winey” smell;
Finish sauce – add the stock and reduce that down too, before adding cream. I do this before the cream because it’s faster to reduce it first by itself before adding the cream. Then once the cream is added, it only takes 2 minutes or so to reduce and thicken;
Return prawns into sauce to reheat them gently and bring it all together, then it’s ready to be served!
Here’s a close up photo of the sauce so you can see the thickness. Though actually, it’s a bit thicker than ideal – the sauce had cooled a bit by the time I took that photo.
What to serve with Creamy Garlic Prawns
Serving on a starchy bed worthy of soaking in that creamy sauce is essential. The best is mashed potatoes – to fully optimise the eating experience of every drop of sauce.
Also good with:
rice – try it with this Seasoned Rice, though plain white rice or brown rice will be just fine too;
creamy Mashed Sweet Potato (someone please remind me to publish the recipe, I have had it waiting to go for months!);
Creamy Cauliflower Mash (low-carb life essential – and it’s MUCH tastier than you think!);
soft white rolls for mopping plates clean (use this No Yeast Sandwich Bread if you have no yeast or no time to wait for dough to rise)
If you want this over pasta, best to use this Creamy Garlic Prawn Pasta recipe instead (you need to toss pasta with sauce to get the creamy sauce to stick to the pasta).
Also on the very edge of the above photo, you spy greenery which is essential to round out the meal. On that occasion, it was a handful of mixed leafy greens tossed with my Basic Salad Dressing but you could get a little fancier and use a French Vinaigrette or Italian Dressing, or a simple Balsamic Dressing.
Otherwise, browse through Vegetable Sides and pick a dish based on whatever veg you’ve got. There will be new veggie side dishes added regularly to increase the selection! – Nagi x
Watch how to make it
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Creamy Garlic Prawns (Shrimp)
Ingredients
Garlic marinated prawns:
- 500g / 1lb peeled prawns/shrimp , large/jumbo best (Note 1)
- 1 garlic cloves , finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
Cooking prawns:
- 15g / 1 tbsp unsalted butter
Creamy garlic sauce:
- 2 garlic clove , finely minced
- 15g / 1 tbsp unsalted butter
- 1/4 cup dry white wine (or more chicken stock) (Note 2)
- 1/2 cup chicken or vegetable stock/broth , low sodium
- 1 cup heavy/thickened cream
- 1/2 cup parmesan , finely grated (grate your own, Note 3)
- 2 tbsp parsley , finely chopped
Instructions
Marinate Prawns:
- 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.
Cook prawns:
- 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.
Creamy Sauce:
- Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
- Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
- Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
- Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
- Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
- Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!
Recipe Notes:
Nutrition Information:
Life of Dozer
Life of Dozer and Life of Nagi, perfectly captured in one still.
Hi Nagi and Dozer, just devoured that delicious recipe, simply the best thank you. Going to cook your chicken Lasagna tomorrow, what could we do without your fantastic web site, thank you.
Oh thanks so much Steve – I hope you love the lasagna!!! N x
Bloody brilliant Nagi! Quick and easy. Soooo tasty. Thank you!
Thanks so much Eliot!! N x
I love Dozer
I do too Kathryn 😂 I knew he would steal the show from my recipes!! N x
OMG, Nagi that is exceptionaly good, finger licking good. Dozer is having seaster time That’s how We ALL did on weekend due to Antartic blast. Ive was cooking soups non stop for Neighbours and 92 y didn’t wont to GET out Of bed. Ok be good and Safe.
I can’t wait for the warmer weather Vera, hopefully it warms up this week for you!! N x
A huge, warm hug for an enjoyable and safe stay wherever you are !! Living in the Southern Highlands we are having that Antarctic blast now !! I do not quite manage your years but am not so far behind . . . methinks we have to keep Nagi and Dozer up there working . . .don’t we ? a big smile . . ,.
I’m like Tammy Nagi I have a confession to, to look for Dozer’s pics before the recipe if you ever want a holiday for him I will have him at the drop of a hat in NZ Nagi just you remember that now lol, he is sooo cutey cutey
I hear this a LOT Carolyn 😂 It’s ok, I’d probably do the same thing!! N x
Just discovered your site today and I’m gobsmacked. Can’t wait to try everything. Was looking for beef stew – will be trying your Guinness version soon, as the weather here in MN is starting to cool. But the shrimp in garlic sauce look prenominal. The pasta version looks great, but thinking I may try it over zoodles, as we are watching our carbs. Just so excited
I’m so glad you found me Lisa, I hope you try the prawns and love them – I’d love to know what you think!! N x
Dozer it’s so nice to see that you’re back
Recovered from that nasty old stomach attack
I wish you the best
And I can attest
We’re ecstatic to witness your rapid comeback
YES!!!! ❤️ I love your poems Don!!! N x
Delicious meal Nagi, thank you so much for all your great ideas.
You’re so welcome Patrick!! N x
I love seeing pictures of Dozer. He is adorable. I have to confess that I look at the pictures of Dozer before the recipes.
I always knew he would steal the show!! N x
Love to hear that Dozer is getting busted again. It tears your heart out when these little ones aren’t well.
He’s so much better thankfully!!! N x
This looks amazing, Nagi! If I’d like to make this vegan, can I use coconut milk? I have vegan parmesan cheese too
Hi Vickie, I’m not sure the flavour of coconut milk will work here with the wine unfortunately! N x
Coconut milk will work with wine. I work in a vegan restaurant and we use coconut milk instead of cream in creamy wine sauces all the time. Just up the garlic and nutritional yeast.
Hi! This looks delectable. And yeah, I’m that girl that will tweak your otherwise *perfect* recipe to suit our no dairy, (except for good butter & hard cheeses…). And, I would love to know where you fall, (and why…) on a heated topic in my household…
Prawns served and cooked with the shell tail attached. My husband HATES this! So, for him I always remove them prior to cooking, even when doing shrimp cocktail. What’s your thoughts?
Hi Karen, you can remove the tail if you prefer – It’s just for presentation purposes here! I hope you love it, I’d love to know what you think! N x
Loved the creamy garlic prawns, I added a tablespoon of Dijon mustard, gave it a little tangy taste. Love your recipes and a always cooking them. Thank you x
Sounds fabulous Maggie!! N x
Oh my this looks delicious. Once upon a time I’d have been hunting down the ingredients to prepare this prawn delight. However, since my Dr told me no more cow protein just before Coronavirus cream and Parmesan are off the menu. So I guess I’ll just drool over the picture some more. There is a pre grated Parmesan substitute I can find but I’ve not found a worthy cream substitute in my little historic English city of Chester 😔
Oh no Lucy!!! All is not lost – try this recipe instead! https://salesdock.info/garlic-prawns-shrimp/%3C/a%3E N x
Wow Nagi, that recipe looks amazing!! Thank you so much. England looking like it’s on for a second lockdown. Shortages of toilet roll, tinned goods and bread. I believe this alternative recipe calls for your artisan bread recipe 😉
Will also try to find how you advise cooking rice, I’m totally English about my potato perfection but just can’t win with the rice 🧐
Looking forward to getting to my local fishmonger now 🤗
Thank you for your advice and great recipes. Dozer is looking back to his old self, although I’m slightly missing the modesty flower 😂
So now we’re talking, do love my prawns, and I have always done my garlic prawns very similar except I use carnations lite cooking cream to take the edge off the riceness alittle, comes with age, must get you some of our farmed tiger prawns some day Nagi , crunchy and you can taste the ocean .. keep em coming. P. S. If my name for that knife comes up, please select Victorian instead.
Hi Nagi,
I made this tonight and it was delicious and very easy to make. Will be making it again.
Thank you for all the lovely recipes.
Oh Tony, that’s so thoughtful of you – I’ll announce the winners on Wednesday 🙂 You just can’t beat great seafood… I’m getting hungry just thinking about it!! N x
I think old age is messing me up. What knife??? (I get your emails and I don’t remember any chance of winning a knife from you, or I would enter it so fast…)
Haven’t tried this recipe yet but I know what I’m cooking Friday, it looks mouthwatering. I love seafood and I’m always on the lookout for a new tweak on an old favourite (cream, wine, garlic and shrimp – be still my heart!)
Hi Nagi, is this re heatable for lunch tomorrow?
Hi Roxy, I always prefer fresh prawns, but you can definitely eat leftovers the next day. Reheat gently in the microwave 🙂 N x
Hi Nagi,
In the recipe there are different amounts depending on whether you selects Cups “1/2 cup chicken or vegetable stock/broth , low sodium” or Metric “65 ml chicken or vegetable stock/broth , low sodium”.
I suspect that comes from how much stock to use if you don’t use white wine but it is confusing. Ian
Hi Ian, I think you’re getting confused between the wine and stock. When you click metric, the recipe reflects 65ml of wine and below it, 125ml of chicken stock. N x
Thanks for checking Nagi. It works fine now but when I first looked at it both the wine and the stock were 65 mL on the metric side.
Never mind, it is very clear now.
I only have eyes for one photo today ! Gad, girl, you bought that house well . . . The prawn recipe is perfect . . . cannot imagine anyone without a goonie in the fridge or some home made chicken stock or Parmesan . . . Cream ? . . .nope I must have missed that . . . What to love with it . . . oops, most of the wine is still there and some salad and, hmm, that flatbread is asking to be eaten . . . Have a great week and allow Dozer to still be a little naughty . . .
😂 A goonie – I love this word Eha!! Don’t worry – Dozer is still living his best life!!! N x
Just sent this to Vicki C of ‘Flavors . . . ‘ wanted her to see a certain photo . . .
After watching the video I’m off to buy prawns in the morning. What a wonderful life and view Dozer has. Love getting updates on him.
Oh I’d love to know what you think if you try it!! N x
Beautiful recipe I love prawns
This looks amazing!! Need to find me some prawns. One question though, do the tails HAVE to be left on? I hate fiddling with them when there is a lot of sauce.
Just eat the shells
Hi Verena, take them off if you like, they just look better with the tails on for presentation 🙂 N x