Ingredients
GARLIC MARINATED PRAWNS:
▢500g / 1lb peeled prawns/shrimp , large/jumbo best (Note 1)
▢1 garlic cloves, finely minced
▢1 tbsp olive oil
▢1/2 tsp black pepper
▢1/2 tsp salt
COOKING PRAWNS:
▢15g / 1 tbsp unsalted butter
CREAMY GARLIC SAUCE:
▢2 garlic clove, finely minced
▢15g / 1 tbsp unsalted butter
▢1/4 cup dry white wine (or more chicken stock) (Note 2)
▢1/2 cup chicken or vegetable stock/broth, low sodium
▢1 cup heavy/thickened cream
▢1/2 cup parmesan, finely grated (grate your own, Note 3)
▢2 tbsp parsley, finely chopped
Instructions
MARINATE PRAWNS:
Place prawns, garlic, oil, and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
Stir through salt just prior to cooking.
COOK PRAWNS:
Melt 15g / 1 tbsp butter in a large skillet over medium-high heat. Add half the prawns and cook for 1 minute on each side, then remove.
Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrap out excess remaining garlic from the pan and add to cooked prawns.
CREAMY SAUCE:
Add butter into the skillet and let it melt. Add garlic and stir for 30 seconds or until lightly golden.
Add white wine, turn up the heat to high. Bring to simmer while stirring the base of the pan to dissolve all the golden bits into the sauce. Cook for 1 minute or until it most evaporates and the winey smell is gone.
Add chicken stock and reduce until mostly gone and just a thin layer remains on the base of the skillet.
Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!