Save to Pinterest My partner came home one evening with a bag of pristine prawns from the fishmonger, still glistening with ice, and challenged me to have dinner ready in twenty minutes. No fussy recipes, no complicated techniques—just something that would make the kitchen smell incredible and taste even better. I reached for butter and garlic, the two things that never fail, and watched as those pink curves transformed in the pan with nothing but heat and time. That night taught me that the best dishes aren't about complexity; they're about respecting your ingredients enough to let them shine.
I made this for my mother the first time she visited my new kitchen, and I remember her tilting her head toward the stove, inhaling deeply before a single bite touched her plate. That aroma—garlic melting into butter while the prawns released their sweet brine—filled the small space so completely that she just smiled and said, "Now I know you're going to be fine here." Simple as it sounds, that moment made me realize how a handful of good ingredients and a hot pan can create something that means far more than the sum of its parts.
Ingredients
- Large raw prawns (500 g / 1 lb): Buy them with tails on if you can—they stay juicier and look more impressive on the plate, plus the shells add sweetness to the butter as they cook.
- Unsalted butter (50 g / 3.5 tablespoons): This is where the magic lives, so use good butter that actually tastes like cream; the difference between mediocre and memorable.
- Garlic (4 cloves, finely minced): Don't skip the mincing—garlic chips can catch and burn, turning bitter in seconds, so break out a knife and do it properly.
- Olive oil (1 tablespoon): It stops the butter from browning too fast and gives you a wider window to cook without scorching everything.
- Fresh lemon (zest and juice): The zest adds a whisper of brightness that juice alone cannot reach; use a microplane if you have one for the most delicate flakes.
- Fresh parsley (2 tablespoons, chopped): Add it at the very end so it stays green and fresh rather than turning dark and tired from the heat.
- Salt and black pepper: Season twice—once before sautéing the prawns to draw out their natural flavors, and again after the lemon to balance the acid.
- Red pepper flakes (pinch, optional): This is your secret handshake with anyone who likes a whisper of heat without making a statement.
Instructions
- Prepare your prawns like they deserve it:
- Pat them completely dry with paper towels—any moisture on their surface will steam instead of sear, and you want that gorgeous golden crust. Season them generously with salt and pepper right before they hit the pan.
- Build your foundation:
- Place your skillet over medium-high heat and let it warm for a full minute before adding the butter and oil together. You'll know it's ready when the butter foams and the oil shimmers.
- Bloom the garlic:
- Add your minced garlic and stir constantly for just 30 seconds—you want it fragrant and pale gold, absolutely not brown. This moment is brief; don't look away.
- Sear the prawns with confidence:
- Lay them in a single layer without crowding and resist the urge to fuss with them. Let them sit for 2–3 minutes until they turn opaque and pink, then flip once and repeat on the other side.
- Finish with brightness:
- Squeeze the lemon juice directly over the hot prawns, scatter the zest across the top, add a pinch of red pepper flakes if you're feeling bold, and toss everything together. Shower it all with fresh parsley and serve immediately while the butter is still foaming.
Save to Pinterest There was a dinner party where someone asked for seconds before finishing their first plate, and as I reached for more prawns and butter, I realized that this dish has a quiet power—it makes people slow down and actually taste their food. In that moment, I understood why such humble ingredients have fed people for centuries.
The Art of the Sear
Getting the pan hot enough matters more than you'd think, and I learned this the hard way by producing pale, steamed prawns more times than I care to admit. The butter should foam aggressively when it hits the pan, and the prawns should sizzle immediately when they make contact—if they don't, wait another thirty seconds and try again. That aggressive heat is what creates the sweet caramelization on their surface, transforming them from merely cooked to genuinely delicious.
Building Flavor Through Butter
Butter isn't just fat here; it's an emulsion that carries flavor, and browning it slightly before adding the garlic deepens everything that comes after. I once tried clarified butter thinking it would be more elegant, and it lost something essential—the milk solids in whole butter are what give this dish its silky, clingy sauce that coats each prawn like a glove. After that experiment, I became a devoted believer in the full-fat, unsalted version.
Serving and Pairing Possibilities
This dish transforms depending on what you serve alongside it—crusty bread turns it into an elegant appetizer for guests, while a bed of soft pasta becomes an indulgent weeknight main. Rice soaks up the sauce beautifully if you want something lighter, and the acidity of a crisp white wine washes it all down like you're sitting at a seaside bistro. Some nights I eat it straight from the pan standing at the counter, and honestly, those moments are just as memorable as any formal dinner.
- Toast thick slices of bread and rub them with a cut garlic clove before serving to catch every precious drop of butter.
- A handful of flaked sea salt on top just before serving adds a textural surprise and amplifies all the other flavors.
- Make extra of the buttery sauce by using a bit more butter than the recipe calls for if you know you're serving serious bread lovers.
Save to Pinterest This is the kind of recipe that reminds you why you started cooking in the first place—not for accolades, but for the pure joy of turning a few good things into something that brings people together. Make it for someone you love, and watch their face as they taste it.
Recipe Questions & Answers
- → How do I ensure the prawns cook perfectly?
Cooking prawns for 2-3 minutes per side over medium-high heat until they turn pink and opaque ensures they remain tender and juicy.
- → Can I substitute parsley in this dish?
Cilantro can be used instead of parsley for a different but pleasant fresh flavor profile.
- → What is the best way to add richness to the dish?
Swirling in an extra tablespoon of cold butter at the end creates a creamier, richer sauce.
- → What should I serve with garlic butter prawns?
This dish pairs beautifully with crusty bread, rice, or pasta to soak up the flavorful butter sauce.
- → Are there any allergen concerns with this dish?
It contains shellfish and dairy, so ensure butter is gluten-free if needed and verify all ingredients for allergens.