Creamy Garlic Prawns in the MOST amazing sauce!
This Creamy Garlic Prawns has everything we need and want! Featuring large succulent sweet prawns in the tastiest creamy garlic sauce
Video
Ingredients
- 500gm / 1.1lb large raw prawns (weighed without heads and shells) (NOTE 1)
- 1 tbsp (20ml / 0.7floz) light or mild olive oil
- 5 garlic cloves (minced)
- 20gm / 0.7oz unsalted butter
- 3 tbsp (60ml / 2floz) dry white wine (NOTE 2)
- 1¼ cup (310ml / 10.5floz) thickened or heavy cream (NOTE 3)
- 1 tsp chicken powder (or chicken stock powder) (NOTE 4)
- ⅓ cup (40gm / 1.4oz) freshly grated parmesan cheese (NOTE 5)
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped parsley
Instructions
- Heat the olive oil in a frying pan over medium-high, then cook the prawns for 1 minute on each side. You may need to do this in small batches so the prawns don't overcrowd the pan. Transfer the seared prawns to a plate.
- Using the same frying pan, melt the butter over medium heat. Add in the garlic and saute for 30 seconds or until fragrant. Pour in the wine and cook until the alcohol smell disappears. Reduce the heat to medium-low, then add in the cream and bring it to a simmer. Stir in the parmesan cheese and cook until it's melted.
- Return the prawns to the pan along with the chicken powder and pepper, then cook for 2 to 3 minutes. Ensure not to overcook the prawns as they may go tough. The sauce isn't very thick, this is ok because it will thicken slightly once it's removed from the heat. Stir in the parsley, then give the sauce a taste; add more salt and pepper to your liking if needed.
Notes
(NOTE 1) Raw prawns - I used raw frozen peeled prawns, which were conveniently deveined and cleaned before packaging. The frozen prawns need to be thawed completely in the fridge, then drained of any excess water and patted dry before use. If you can spare the time and money, opt for fresh large raw shelled prawns, as they are more delicious and have a more pronounced prawn taste.
(NOTE 2) Dry white wine - Any inexpensive white wine will do, but if available, opt for a 'dry' white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio as they're less sweet. If you want to remove the wine, replace it with equal parts of chicken stock or broth.
(NOTE 3) Thickened cream (heavy cream) has thickening agents added, such as gelatine or vegetable gum and it contains around 35% milk fat. If possible, stick with regular or full cream as the low-fat versions may make the sauce too thin.
(NOTE 4) Chicken powder - I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder, chicken stock powder, or crumbled chicken bouillon cubes would also work.
(NOTE 5) Parmesan cheese - It's worth the effort to grate your own parmesan cheese rather than buying store-bought shredded cheese. Most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated and this may make the sauce grainy.
Allow the prawns and sauce to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 2 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 489kcalCarbohydrates: 6gProtein: 23gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 263mgSodium: 1011mgPotassium: 260mgFiber: 0.1gSugar: 3gVitamin A: 1659IUVitamin C: 3mgCalcium: 250mgIron: 1mg