Crevettes à l'Ail (French Garlic Prawns)

Juicy king prawns sizzled in garlic butter with white wine, lemon and parsley, ready in minutes.

TIME BREAKDOWN
Prep: 10 min
Cook: 8 min
Total: 18 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 500g raw peeled king prawns, deveined
  • 50g unsalted butter
  • 1 tbsp olive oil
  • 5 cloves garlic, finely chopped
  • 1 small shallot, finely chopped
  • 100ml dry white wine
  • Juice of 1/2 lemon, plus lemon wedges to serve
  • 3 tbsp chopped fresh flat-leaf parsley
  • Pinch of chilli flakes (optional)
  • Salt and black pepper to taste
  • Crusty baguette, to serve

Method

  1. Pat the prawns dry on kitchen paper and season lightly.

  2. Heat the oil and half the butter in a large frying pan over a high heat. Fry the prawns in a single layer for 1 to 2 minutes per side until pink, then lift out onto a plate. Cook in two batches if your pan is small.

  3. Reduce the heat to medium. Add the remaining butter, shallot and garlic and cook for 1 minute until fragrant but not browned.

  4. Add the wine and chilli flakes and boil for 2 minutes until reduced by half.

  5. Return the prawns to the pan with the lemon juice and parsley, toss for 30 seconds and check the seasoning. Serve at once with lemon wedges and baguette.