Creamy Tuscan Prawns

Why You’ll Love This Recipe

I love this recipe because the creamy garlic parmesan sauce is packed with flavor while the prawns stay juicy and tender. The sun-dried tomatoes and basil add a delicious balance of richness and freshness.

I also like that this dish is ready in just 20 minutes, making it perfect for busy evenings while still feeling special enough for guests or date night dinners.

Ingredients

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

500g raw peeled king prawns or shrimp
2 tablespoons sun-dried tomato oil
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons unsalted butter
4 cloves garlic, finely diced
¼ teaspoon smoked paprika
¼ teaspoon oregano
1 tablespoon tomato puree
120ml chicken stock
240ml heavy cream
125g sun-dried tomatoes, thinly sliced
40g freshly grated parmesan
½ bunch fresh basil, finely diced
100g baby spinach leaves
Crusty bread, for serving
Lemon wedges, for serving

Directions

First, I pat the prawns completely dry using kitchen paper. Then I coat them with the sun-dried tomato oil, salt, and black pepper.

I heat a large pan over high heat. Once hot, I add half of the prawns in a single layer and cook them for about 1 minute per side until lightly golden and just cooked through. I remove them and repeat with the remaining prawns.

Next, I lower the heat to medium and melt the butter in the same pan.

I add the garlic, smoked paprika, and oregano and sauté everything for about 30 seconds until fragrant.

Then, I stir in the tomato puree and cook it for another minute to deepen the flavor.

I pour in the chicken stock and heavy cream, stirring until combined.

After that, I add the parmesan cheese, sun-dried tomatoes, and fresh basil. I let the sauce simmer for a few minutes until slightly thickened.

I stir in the spinach along with any resting juices from the cooked prawns. Once the spinach starts to wilt, I return the prawns to the pan and gently stir everything together.

Finally, I taste the sauce and adjust the seasoning if needed before serving.

I like serving the prawns with crusty bread and lemon wedges on the side.

Servings and timing

This recipe makes 4 servings.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I like adding mushrooms, cherry tomatoes, or chili flakes for extra flavor and texture. Sometimes I also stir in a splash of white wine before adding the cream.

For a heartier meal, I can serve the prawns over pasta, rice, mashed potatoes, or creamy polenta.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, I warm the prawns gently in a skillet over low heat until heated through. I avoid overheating them so they stay tender and juicy.

FAQs

Can I use frozen prawns?

Yes, I can use frozen prawns as long as they are fully thawed and patted dry before cooking.

What can I use instead of heavy cream?

I can use half-and-half or cooking cream, although the sauce may be slightly less rich.

How do I keep the prawns from becoming rubbery?

I cook the prawns quickly over high heat and avoid overcooking them.

Can I make this recipe spicy?

Yes, I can add red pepper flakes or chili oil for extra heat.

What should I serve with Creamy Tuscan Prawns?

I like serving them with crusty bread, pasta, rice, mashed potatoes, or roasted vegetables.

Conclusion

Creamy Tuscan Prawns are one of my favorite quick seafood dinners because they combine tender prawns with a rich garlic parmesan cream sauce full of Mediterranean flavor. I love how the spinach, basil, and sun-dried tomatoes create a comforting and elegant meal that feels both easy and impressive.