Creamy Garlic Prawns in a Luxe Wine & Parmesan Sauce

When it’s chilly in Normanville and you’re craving something outrageously comforting, these creamy garlic prawns hit the spot. Imagine tender prawns in a buttery, garlicky sauce enriched with white wine, stock, and Parmesan—a dish that feels indulgent yet is surprisingly simple.

This recipe is inspired by the original RecipeTin Eats version of Creamy Garlic Prawns RecipeTin Eats, with added seasonal ingredients and a nod to local sourcing from Normanville Meat & Seafood.

Why It Works

• Savoury depth: White wine not only deglazes the pan and releases flavourful fond, but its acidity balances the sauce beautifully KitchenSterlingDecor With Style.

• Full-bodied taste: Parmesan contributes unmistakeable umami and naturally thickens the sauce, reducing reliance on heavy cream alone RecipeTin Eats.

• Quick yet refined: Ready in under 30 minutes, this is a dinner-party dish disguised as a midweek treat.

Ingredients (Serves 4)

• 500 g peeled jumbo prawns (fresh from Normanville Meat & Seafood, if available)

• 2 cloves garlic, finely minced (for marinating)

• 1 tbsp olive oil

• Salt & freshly ground black pepper

• 1 tbsp unsalted butter (for cooking prawns)

• 2 more garlic cloves, minced (for sauce)

• 1 tbsp butter

• ¼ cup dry white wine (Sauvignon Blanc or Pinot Gris suggested) Tasting Table

• ½ cup low-sodium chicken or vegetable stock

• 1 cup thickened or heavy cream

• ½ cup freshly grated Parmesan cheese

• 2 tbsp finely chopped parsley for garnish

Method

1. Marinate the prawns
   Toss prawns with garlic, olive oil, salt, and pepper. Let sit 20 minutes to absorb that garlicky flavour.

2. Sear prawn halves
   In a skillet over medium-high, melt butter and cook half the prawns for 1 minute each side until pink and curled. Remove and repeat with remaining prawns. Transfer prawns to a plate.

3. Build the sauce
   In the same pan, melt the second knob of butter. Sauté garlic briefly until fragrant. Pour in wine, scrape the pan to loosen flavour, then reduce until the alcohol scent fades.

4. Layer flavours
   Add stock and reduce until just a thin coating remains. Pour in the cream and simmer for 2 minutes until slightly thickened.

5. Finish with umami
   Stir in the Parmesan until the sauce is silky. Return the prawns to reheat gently. Taste and season with salt and pepper if needed.

6. Serve
   Spoon over creamy mashed potato, crusty bread, rice, or pasta to soak up every bit. Finish with chopped parsley for freshness.

Serving Ideas & Tips

• Make it spicy: Add a pinch of chili flakes for a subtle kick Home Style Cooks.

• Best with carbs: Creamy mash or pasta makes the sauce shine; bread helps mop it up.

• Leftovers: Keep prawn and sauce separate. Reheat gently to avoid overcooking