Creamy Garlic Prawns (Shrimp)

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something luxurious. The garlic-infused marinade gives the prawns flavor from the start, while the creamy sauce clings perfectly to each bite. Deglazing the pan with white wine adds complexity, and parmesan brings a salty, savory edge that ties it all together. I also appreciate how quick this dish is — just a short marination, quick sear, and a few minutes to simmer the sauce. It’s weeknight-friendly but special enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Garlic marinated prawns:

• 500g peeled large or jumbo prawns

• 1 garlic clove, finely minced

• 1 tbsp olive oil

• 1/2 tsp black pepper

• 1/2 tsp salt

Cooking prawns:

• 15g unsalted butter

Creamy garlic sauce:

• 2 garlic cloves, finely minced

• 15g unsalted butter

• 1/4 cup dry white wine (or chicken stock)

• 1/2 cup chicken or vegetable stock (low sodium)

• 1 cup heavy/thickened cream

• 1/2 cup parmesan, finely grated

• 2 tbsp parsley, finely chopped

Directions

1. Marinate the prawns: I toss the prawns with garlic, olive oil, and black pepper. I let them marinate for 20 minutes if time allows, then stir in the salt just before cooking.

2. Cook the prawns: I heat butter in a large skillet over medium-high heat. I cook the prawns in two batches, about 1 minute per side, then remove them. Any garlic left in the pan, I scrape out and add to the cooked prawns.

3. Make the sauce: I melt more butter in the same pan, then sauté garlic until lightly golden (about 30 seconds). I pour in the wine, increase the heat, and simmer to deglaze the pan. Once the wine is mostly evaporated, I add the chicken stock and reduce again until there’s just a thin layer left.

4. Finish the sauce: I stir in the cream and simmer for 2 minutes until slightly thickened. I add the parmesan and stir until melted and smooth, then return the prawns to the pan.

5. Serve: I give the sauce a final taste for seasoning, then sprinkle with parsley and serve immediately. My favorite sides are mashed potatoes, pasta, or crusty bread to soak up that luscious sauce.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 12 minutes
Marinating time: 20 minutes (optional but recommended)

Variations

• Swap the wine: If I don’t want to use wine, I simply add more chicken stock. It still tastes amazing.

• Spicy version: I sometimes add a pinch of red pepper flakes or cayenne for a little kick.

• Lemon twist: A squeeze of lemon right at the end adds brightness and pairs beautifully with seafood.

• Herb options: I mix things up with fresh basil or chives instead of parsley for different flavor notes.

• Lighter option: I’ve made this with half cream and half milk — it’s lighter but still creamy enough to satisfy.

Storage/Reheating

Leftover creamy garlic prawns keep well in the fridge for up to 3 days. I store them in an airtight container and reheat gently in the microwave for 2–3 minutes, stirring once or twice. I make sure not to overheat or the prawns can become rubbery.

I don’t recommend freezing this dish — the cream sauce tends to separate, and the texture of the prawns changes after thawing.

FAQs

Can I use frozen prawns?

Yes, I often use frozen peeled prawns. I thaw them overnight in the fridge in a colander set over a bowl, then pat them dry before marinating.

What kind of wine should I use?

I use a dry white wine like sauvignon blanc or pinot gris. I avoid anything too fruity or oaky. If I don’t want to use wine, I just substitute it with extra chicken stock.

How do I avoid overcooking the prawns?

I cook them just 1 minute per side and remove them immediately. Since they’ll go back into the warm sauce later, I don’t want to risk overcooking them.

Can I make this ahead?

I prefer to make it fresh, but I’ve made the sauce ahead and just reheated it gently before adding freshly cooked prawns. That works well when I’m hosting and want to prep in advance.

What should I serve this with?

My go-to sides are mashed potatoes, pasta, or crusty bread. I also love it over rice or even a simple side salad if I’m keeping things lighter.

Conclusion

These creamy garlic prawns are the perfect blend of richness, flavor, and comfort — all with minimal effort. The sauce is silky, the prawns are juicy, and the whole dish feels indulgent without being heavy. Whether I’m cooking for a special dinner or just craving something cozy and delicious, this recipe never lets me down.

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