Creamy Garlic Prawns: A Restaurant-Quality Dish Made Simple

There’s something magical about creamy garlic prawns. That luscious, velvety sauce coating plump, juicy prawns is the kind of dish that seems like it should be reserved for special restaurant outings. But I’m here to let you in on a secret – this impressive seafood dish is actually one of the easiest restaurant-quality meals you can make at home.

I’ve been perfecting this recipe for years, and it never fails to impress dinner guests. The combination of sweet prawns with the punchy garlic cream sauce creates a flavor explosion that’s both comforting and sophisticated. Whether you’re planning a romantic dinner, entertaining friends, or simply treating yourself to something special mid-week, these creamy garlic prawns deliver restaurant-worthy results in just 15 minutes.

What makes this dish truly spectacular is how the natural sweetness of the prawns balances perfectly with the rich, garlicky sauce. And the best part? You likely have most of the ingredients already sitting in your pantry.

Why This Recipe Works

I’ve tested countless variations of creamy garlic prawns over the years, and this version consistently produces the most delicious results for several reasons:

• Quick cooking time: Prawns cook in minutes, making this an ideal weeknight luxury.
• Perfect sauce consistency: The sauce is thick enough to coat the prawns but not so heavy that it overwhelms them.
• Balanced flavors: The garlic is prominent without being harsh, the white wine adds acidity, and the cream brings everything together.
• Simple ingredients: Nothing fancy required – just fresh prawns and pantry staples.
• Versatile serving options: Works brilliantly with pasta, rice, crusty bread, or as part of a seafood feast.

The key to this dish’s success lies in not overcooking the prawns. They need just enough heat to turn pink and tender – any longer and they become rubbery. I’ve included precise timing instructions to help you achieve that perfect texture every time.

Ingredients You’ll Need

For 4 generous servings of creamy garlic prawns, gather:

• 1.5 lbs (700g) raw prawns/shrimp – peeled and deveined, tails on or off according to preference
• 5 large cloves garlic – finely minced or pressed
• 1/4 cup (60ml) dry white wine – Sauvignon Blanc or Pinot Grigio work well
• 1 cup (250ml) heavy cream/thickened cream – full-fat produces the best results
• 2 tablespoons (30g) butter – unsalted preferred
• 1 tablespoon olive oil – extra virgin for best flavor
• 2 tablespoons fresh lemon juice – approximately half a lemon
• 1/4 cup (15g) fresh parsley – finely chopped
• 1/2 teaspoon salt – sea salt flakes work best
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes – optional, for gentle heat
• 1 tablespoon cornstarch/cornflour mixed with 2 tablespoons water – optional, for thickening

Equipment Needed

• Large skillet or frying pan (preferably non-stick)
• Sharp knife and cutting board
• Garlic press (optional but helpful)
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring

Preparation Before Cooking

The secret to restaurant-quality creamy garlic prawns lies in the preparation:

1. Prepare the prawns: If using frozen prawns, thaw completely in the refrigerator overnight or in a colander under cold running water for 5-10 minutes. Pat dry thoroughly with paper towels – this ensures they sear rather than steam.
2. Check for deveining: Even “deveined” prawns sometimes need a second look. Run a small knife along the back and remove any remaining dark intestinal tract.
3. Mince the garlic: For the best flavor distribution, mince the garlic very finely or use a garlic press. Allow it to rest for 5-10 minutes after mincing – this activates the allicin compounds that give garlic its distinctive flavor.
4. Prepare your cornstarch slurry: If using, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and set aside.
5. Chop the parsley: Finely chop enough fresh parsley to yield 1/4 cup. Reserve some for garnishing.
6. Measure all ingredients: Having everything measured and ready makes the cooking process seamless since this dish comes together quickly.

Step-by-Step Cooking Method

The beauty of this dish is how quickly it comes together. Once you start cooking, you’ll have dinner on the table in under 15 minutes:

1. Heat the pan: Place your large skillet over medium-high heat. Add the butter and olive oil.
2. Cook the prawns: Once the butter is melted and beginning to foam (but not brown), add the prawns in a single layer. Cook for approximately 1-2 minutes per side until they just turn pink and start to curl. They should be barely cooked through – they’ll continue cooking in the sauce. Remove to a plate and set aside.
3. Sauté the garlic: In the same pan, reduce heat to medium-low and add the minced garlic. Sauté for 30-60 seconds until fragrant but not browned. Burnt garlic will ruin the dish, so watch carefully.
4. Deglaze the pan: Pour in the white wine and use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. Let the wine simmer for 1-2 minutes until slightly reduced.
5. Create the cream sauce: Pour in the heavy cream, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
6. Thicken if needed: If you prefer a thicker sauce, slowly stir in the cornstarch slurry while the sauce simmers. Continue to cook for another minute until it reaches your desired consistency.
7. Return the prawns: Add the partially cooked prawns back to the pan along with any accumulated juices. Gently stir to coat in the sauce and allow them to warm through for 1-2 minutes. Be careful not to overcook them.
8. Finish the dish: Remove from heat and stir in the lemon juice and most of the chopped parsley, reserving some for garnish.
9. Taste and adjust: Give the sauce a taste and adjust seasoning if needed with more salt, pepper, or lemon juice.

Expert Tips for Perfect Creamy Garlic Prawns

After making this dish countless times, I’ve gathered these tips to ensure it turns out perfectly every single time:

• Don’t overcrowd the pan when cooking the prawns. If necessary, cook them in batches to ensure they sear rather than steam.
• Watch the garlic carefully when sautéing. It can go from perfectly golden to burnt in seconds, which would give the sauce a bitter taste.
• Pat the prawns completely dry before cooking. Excess moisture prevents proper searing and dilutes the sauce.
• Adjust the sauce thickness to your preference. If it’s too thin, add more cornstarch slurry; if too thick, add a splash of cream or stock.
• Use the largest prawns/shrimp you can find – they’re more forgiving for beginners and have a more impressive presentation.
• Don’t skip the lemon juice added at the end – it cuts through the richness of the cream and brightens the entire dish.
• For a deeper flavor, you can add 1 tablespoon of tomato paste when sautéing the garlic.
• Fresh herbs make a difference – while dried herbs work in a pinch, fresh parsley adds brightness both visually and flavor-wise.

Common Problems and Solutions

Serving Suggestions

Creamy garlic prawns are incredibly versatile. Here are my favorite ways to serve them:

• With crusty bread: Perfect for soaking up that delicious sauce. A rustic sourdough or garlic bread works wonders.
• Over pasta: Toss with linguine, fettuccine, or angel hair pasta for a classic creamy seafood pasta.
• With steamed rice: The neutral flavor of white rice lets the creamy sauce shine.
• Alongside roasted vegetables: Asparagus, broccolini, or roasted cherry tomatoes provide a nice contrast to the rich sauce.
• As part of a seafood feast: Serve as one component alongside grilled fish, steamed mussels, or seafood paella.
• In pastry cases: For an elegant appetizer, serve small portions in puff pastry cases.
• Over baked potatoes: For a hearty dinner, serve atop split baked potatoes.
• With zucchini noodles or cauliflower rice: For a lower-carb option that still soaks up the delicious sauce.

Make-Ahead and Storage Tips

While creamy garlic prawns are best enjoyed fresh, you can prepare elements ahead of time:

Make ahead options:

• Clean and devein prawns up to 24 hours ahead, storing them covered in the refrigerator.
• Prepare garlic, measure ingredients, and chop parsley up to 4 hours ahead.
• The cream sauce can be made up to 24 hours ahead without the prawns. Refrigerate and gently reheat before adding freshly cooked prawns.

Storage:

• Leftover creamy garlic prawns can be refrigerated in an airtight container for up to 2 days.
• Reheat gently in a pan over low heat, adding a splash of cream if the sauce has thickened too much.
• I don’t recommend freezing this dish as the texture of both the prawns and the cream sauce will suffer.

Recipe Variations to Try

The basic creamy garlic prawns recipe is delicious as is, but here are some variations to keep things interesting:

Mediterranean Style:

• Add 1/2 cup halved cherry tomatoes and 1/4 cup sliced olives with the cream
• Stir in 1 tablespoon capers and some fresh basil at the end
• Crumble some feta cheese over the top before serving

Asian-Inspired:

• Replace the wine with fish stock or chicken broth
• Add 1 tablespoon grated ginger along with the garlic
• Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil at the end
• Garnish with sliced green onions and sesame seeds

Spicy Cajun:

• Add 1-2 teaspoons Cajun seasoning when making the sauce
• Include 1/2 diced bell pepper and 1/4 cup diced celery with the garlic
• Use 1/4 cup chopped green onions instead of parsley

Mushroom Enhancement:

• Sauté 8 oz (250g) sliced mushrooms after removing the prawns and before adding garlic
• Add 1 teaspoon fresh thyme leaves with the cream
• Include a splash of brandy with the white wine

Dairy-Free Option:

• Replace butter with additional olive oil
• Substitute cream with full-fat coconut milk
• Add 1 teaspoon lemon zest to enhance flavors

Nutrition Information

For those watching their nutritional intake, here’s an approximate breakdown per serving (based on 4 servings):

*Values are approximate and may vary based on specific ingredients used.

Time-Saving Tips for Busy Cooks

I know how hectic weeknights can get, so here are my top time-saving strategies for this dish:

• Use good quality peeled and deveined frozen prawns – they’re often fresher than “fresh” ones at the seafood counter and ready to use after a quick thaw.
• Keep minced garlic in a small jar in the refrigerator for up to a week – simply mince a large batch and cover with olive oil.
• Make double batches of the sauce and freeze half (without prawns) for a future quick meal.
• Combine the dish prep with side dish preparation – while pasta water boils or bread bakes, prepare and cook the prawns.
• Use jarred minced garlic in a pinch – though fresh is better, jarred will work when you’re tight on time.
• Create a mise en place system where you prep all ingredients on Sunday for quick assembly throughout the week.

Q&A Section

Q: Can I use frozen prawns/shrimp for this recipe? Absolutely! In fact, frozen prawns are often fresher than “fresh” prawns at the seafood counter since they’re frozen shortly after catching. Just make sure to thaw them completely and pat them very dry before cooking to ensure proper searing.

Q: What’s the best type of cream to use? For the richest, most stable sauce, heavy cream (also called thickened cream or whipping cream) with at least 35% fat content works best. Light cream or half-and-half can curdle more easily, though they will work if you’re careful with the heat.

Q: I don’t consume alcohol. What can I substitute for the white wine? You can replace the white wine with chicken stock, seafood stock, or even vegetable broth. Add 1 tablespoon of lemon juice to mimic the acidity that wine would provide. Some people also use white grape juice with a splash of white vinegar as a non-alcoholic alternative.

Q: Why did my sauce curdle or separate? Curdling usually happens when the sauce is cooked at too high a temperature or when acidic ingredients like lemon juice are added while the sauce is too hot. To prevent this, keep your sauce at a gentle simmer, never a boil, and add lemon juice off the heat at the very end of cooking.

Q: Can I make this dish dairy-free? Yes! Replace the butter with olive oil or a plant-based butter, and substitute the heavy cream with full-fat coconut milk or a barista-style plant-based cream alternative. The flavor profile will change slightly, but it will still be delicious.

Q: My sauce isn’t thickening. What can I do? If your sauce isn’t reaching your desired thickness, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this mixture into the simmering sauce and cook for an additional minute until thickened.

Q: What’s the difference between prawns and shrimp? While technically different species (prawns have branching gills and shrimp have lamellar gills), culinarily they’re used interchangeably in most recipes. Use whichever is available in your region – both will work perfectly in this recipe.

Q: Can I add vegetables to make this a complete meal? Definitely! Quick-cooking vegetables like spinach, asparagus tips, or halved cherry tomatoes can be added when you return the prawns to the sauce. For vegetables that need longer cooking (like broccoli or bell peppers), sauté them separately and add them at the end.

Q: How do I prevent my prawns from becoming rubbery? The key is to avoid overcooking. Prawns cook extremely quickly – they only need about 1-2 minutes per side until they turn pink and just begin to curl. Remove them from the heat as soon as they’re opaque throughout. Remember that they’ll continue cooking slightly when returned to the hot sauce.

Q: Can this dish be made ahead for a dinner party? For the best texture, I recommend cooking the sauce ahead of time but cooking the prawns just before serving. Reheat the sauce gently, then cook the prawns and add them to the hot sauce right before serving. This ensures the prawns remain tender and perfectly cooked.

Final Thoughts

Creamy garlic prawns represent the perfect intersection of impressive and effortless cooking. They’re luxurious enough for special occasions yet simple enough for weeknight dinners. The rich, garlicky sauce paired with the sweet, tender prawns creates a restaurant-worthy dish that’s surprisingly easy to master at home.

What I love most about this recipe is its versatility – serve it with pasta for a hearty main, with bread for a lighter meal, or as part of a seafood feast for entertaining. The basic technique opens the door to countless variations to keep your meals exciting.

Remember, the key to success lies in not overcooking the prawns and treating the garlic with care. Master these two elements, and you’ll have a show-stopping dish that becomes a regular in your cooking repertoire.

Whether you’re cooking to impress someone special or simply treating yourself to a little luxury, these creamy garlic prawns deliver maximum flavor with minimum effort – the hallmark of truly great home cooking.