It’s amazing just how flavour-packed this meal is with so few ingredients. The recipe is as low-maintenance as it gets, and it also happens to be incredibly budget-friendly with the use of frozen (pre-cleaned) raw prawns from the supermarket. I used to be a self-confessed “prawn snob” until my brother (who worked in hospitality for many years) served up some of the best garlic prawns I’d ever had in my life. After I interrogated him about the recipe, he produced a bag of prawns from his freezer and, from then on, I was hooked! Check for additive-free varieties that are locally and sustainably sourced, where possible. Of course, if you prefer, you can use fresh prawns, but you will need to peel and devein them first and remove the head and tail. This easy and elegant meal is beautifully served with a simple leafy green salad or steamed greens. See below for more ideas.
Why frozen raw prawns (shrimp) are great
They cook perfectly – Contrary to popular opinion, when frozen prawns are prepared correctly, there is no moisture in sight and they have an amazing texture. Local options – You can now find locally caught options available most of the time.Budget-friendly – They are often cheaper (especially when purchased on sale).Longer shelf life – They can be kept in the freezer for months, with no risk of spoilage (unlike fresh prawns). Fresh – They are typically frozen soon after being caught, preserving their freshness. Convenient – They are already peeled and deveined, with heads and tails removed, and easy to defrost.
How do I defrost frozen prawns (shrimp) quickly?
Place them in a colander and run them under cool tap water for a couple of minutes, or place them in a bowl of cold tap water for 15 minutes. Pat them dry with a paper towel before using. Cover and refrigerate until you are ready to use them (within 24 hours).
Can you use fresh prawns (shrimp)?
Fresh prawns are great and you can absolutely use them if you can access them. You will need to peel them (removing heads and tails) and devein them. If you buy an extra-large batch, you could prepare them all at once, then freeze the rest so they are ready to go.
Tips for cooking prawns (shrimp) with success
Dry them – Make sure they are completely dry to avoid excess moisture. Use a paper towel to pat the prawns dry prior to cooking.Cook over high heat – Ensure your pan is preheated. Use a high heat to help sear the prawns, create a nice colour and lock in moisture,Don’t overcook – This is the key! Prawns can quickly turn rubbery or mushy. For small to medium prawns, 45–60 seconds per side is all they need!
What sides can I serve with Garlic Butter Prawn (Shrimp) Linguine?
To cut through the richness of the sauce, try a mixed leaf salad or steamed greens tossed in olive oil and lemon juice. Some of my favourites are steamed asparagus, broccoli, broccolini (tender-stem broccoli), sugar snap peas or green beans. For extra indulgence, serve with crusty bread to dip into the butter sauce.
Watch how to make Garlic Butter Prawn (Shrimp) Linguine
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400 g (14 oz) linguine (or any pasta of choice)
Prawns (Shrimp)
500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined (frozen or fresh, see note 1) ½ tsp sweet paprika ½ tsp sea salt flakes ¼ tsp cracked black pepper 1 tbsp extra-virgin olive oil
Sauce
2 tbsp olive oil 1 tbsp freshly chopped garlic ¼ cup (60 ml) dry white wine (can be substituted with chicken stock) 100 g (31/2 oz) unsalted butter Juice of 1 lemon 1 tbsp freshly chopped flat-leaf parsley, plus extra for garnish Salt and pepper, to taste ⅓ cup (35 g) freshly grated parmesan, to serve Lemon wedges, to serve
Prawns (shrimp) and sauce:
Make ahead
Prawns (shrimp) – If using frozen prawns (shrimp), thaw them in the fridge overnight, pat them dry with a paper towel and store them in the fridge for up to 24 hours, covered, until you’re ready to cook with them.
Leftovers
Garlic Butter Prawn (Shrimp) Linguine is best made and served immediately, but leftovers can be refrigerated for up to 2 days. Reheat in the microwave until just heated through. Not suitable for freezing.
