Lemon Garlic Butter Prawns

There's something about the sound of prawns hitting a hot buttery pan that makes you feel like you're cooking something special. I discovered this dish during a spontaneous dinner party when a friend showed up with a bag of beautiful prawns from the market, and I had maybe twenty minutes to pull together something impressive. The lemon and garlic combination hit the pan, and suddenly my kitchen smelled like a Mediterranean coastal restaurant.

I made this for my partner one quiet Tuesday evening, and it became the dish they'd request whenever they wanted me to cook something special. There's something about feeding someone something you've made with your own hands that changes the moment from ordinary to memorable.

Ingredients

• Large raw prawns: Fresh ones with a slight sea smell are best, but frozen and thawed work beautifully too; keep the tails on for presentation and easy handling.
• Garlic: Mince it fine so it melts into the butter rather than becoming bitter bits; don't skip the mincing step.
• Shallot: It cooks down to almost nothing and adds a gentle sweetness that raw garlic alone can't give.
• Unsalted butter: This is where the richness comes from, so use good quality butter and resist the urge to skip it.
• Extra virgin olive oil: The combo of oil and butter creates a better texture than using just one fat.
• Lemon: Fresh is non-negotiable here; the zest and juice are what make this dish sing.
• Red pepper flakes: Optional but they add a tiny whisper of heat that makes you taste the lemon more vividly.
• Fresh parsley: Stir most of it in at the end so it stays bright and doesn't turn dark from the heat.

Instructions

Prepare your prawns:

Pat them completely dry with paper towels because any moisture will steam them instead of searing them, and you want that golden exterior. Season lightly now; you'll adjust at the end once the sauce is in.

Get your pan ready:

Heat the olive oil and half the butter over medium-high heat until it's shimmering and smells nutty. This takes about a minute, and you'll know it's ready when a pinch of garlic sizzles instantly.

Soften the aromatics:

Toss in the chopped shallot and let it turn translucent, about a minute. Then add the garlic and stir constantly for 30 seconds; you want fragrant, not brown and bitter.

Cook the prawns:

Lay them in the pan in a single layer and resist the urge to move them for the first 2 to 3 minutes. You'll see the color creep up from the tail toward the body as they cook, and that's when you flip. Another 1 to 2 minutes on the other side and they're done.

Build the sauce:

Pour in the lemon juice and zest, add the red pepper flakes if you're using them, and stir everything together. The pan will bubble and smell incredible at this moment.

Finish with butter:

Add the remaining butter in a few pieces and swirl the pan off the heat so it melts into a glossy emulsion. This last addition is what makes the sauce coat the prawns instead of just tasting like acidic juice.

Final touch:

Stir in the fresh parsley right before serving, which keeps it vibrant green. Taste and adjust salt and pepper because the lemon will have brought out flavors you couldn't taste before.

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I remember one evening when my mom tasted this and her eyes got wider with each bite, and she asked me to teach her how to make it. There's a quiet joy in passing along a dish that makes people feel something good.

Timing and Temperature Matter

The biggest mistake I see is cooking this on too high heat or too low. Medium-high heat gives you just enough aggression to caramelize the shallot and garlic without burning them, and it's hot enough that the prawns actually sear instead of poach. If your pan isn't hot enough to make the butter shimmer and sizzle slightly when the shallot hits it, turn it up a notch.

Serving Suggestions That Work

I've served this over rice, tossed with pasta, spooned over toast, and just on its own with crusty bread for soaking up sauce. White wine, a squeeze of fresh lemon on the plate, and a simple green salad are all you need alongside it. The sauce is honestly the best part, so don't waste any of it.

Small Changes That Elevate It

Once you've made this a few times and feel comfortable with the rhythm, small additions open new doors. A splash of white wine added right after the garlic deepens the flavor, or a pinch of smoked paprika adds a subtle complexity that makes people wonder what you did differently.

• A handful of cherry tomatoes tossed in during the last minute adds color and a gentle brightness.
• A sprinkle of fleur de sel instead of regular salt at the very end adds a pleasant texture.
• If you have fresh thyme or tarragon on hand, add it with the parsley for a more herbaceous note.

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This dish taught me that sometimes the simplest meals are the ones people remember longest. It's proof that five good ingredients treated with care will always outshine complexity.

Recipe FAQs

→ What cooking oil works best for this dish?

Extra virgin olive oil is ideal for sautéing the shallots and garlic, complementing the Mediterranean flavors.

→ Can I use shrimp instead of prawns?

Yes, shrimp can be substituted without altering the cooking method or flavors significantly.

→ How do I prevent the butter from burning?

Cook over medium-high heat and add butter in stages, swirling it to melt gently without direct high heat.

→ Is the red pepper flakes optional?

Yes, red pepper flakes add mild heat but can be omitted for a milder flavor profile.

→ What are good serving suggestions?

Serve alongside crusty bread, over rice, or mixed with pasta to soak up the buttery lemon sauce.

→ How can I ensure the prawns are cooked perfectly?

Cook prawns for 2-3 minutes per side until just pink and opaque; avoid overcooking to keep them tender.