Creamy Garlic Butter Prawns with Spinach: A Luxurious Seafood Feast
30 minutes
829 reads
About Creamy Garlic Butter Prawns with Spinach: A Luxurious Seafood Feast
Craving succulent prawns drenched in a luxuriously creamy garlic butter sauce? This Creamy Garlic Butter Prawns with Spinach recipe is pure decadence, offering a symphony of flavors that will tantalize your taste buds.The secret lies in the rich, velvety sauce, infused with fragrant garlic and brightened by fresh spinach. A touch of sweetness and depth comes from a garlic-herb infused tomato base, elevating this dish beyond the classic.Whether it's a special occasion or a simple weeknight dinner, this easy recipe is sure to impress. Prepare to be swept away by the irresistible aroma and crave every last bite!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Prawns
- 150 gm Prawns medium-sized (about 12)
For the Sauce
- 50 gm Butter
- 1 tsp Olive Oil
- 2 tbsp Garlic chopped
- 1 tbsp Onion chopped, white
- 1/4 cup Tomatoes or tomato compote, sun-dried
- 1 cup Heavy Cream or half-and-half
- 1 cup Parmesan Cheese grated
- 150 gm Baby Spinach
- 1 tsp Italian Herbs black pepper, dried oregano, or a mix
Instructions
- Clean the prawns by deveining and rinsing them under cold water. Pat them dry.
- Heat a large skillet over medium heat. Add the olive oil and half of the butter. Using olive oil with butter prevents the butter from burning too quickly.
- Add half of the chopped garlic to the skillet. Sauté briefly until fragrant. Add the prawns and cook until they turn pink and opaque, about 2-3 minutes per side. Transfer the cooked prawns to a bowl and set aside.
- Add the remaining butter to the skillet. Sauté the remaining garlic until fragrant. Add the chopped white onion and sauté until translucent.
- Add the sun-dried tomatoes or tomato compote to the skillet. Stir and cook for 2 minutes to allow the flavors to meld.
- Pour in the heavy cream and bring to a gentle simmer. Stir constantly to prevent the sauce from curdling. Reducing the heat helps maintain a smooth, creamy texture.
- Add the grated Parmesan cheese to the sauce. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
- Add the baby spinach to the sauce. Cook until the spinach wilts, about 1-2 minutes.
- Remove the skillet from the heat. Stir in the dried Italian herbs.
- Return the cooked prawns to the skillet and coat them in the creamy sauce. Serve immediately over pasta or with a crusty loaf of bread.
Recipe Notes
Good To Know
- If you can’t find Himalayan spinach, substitute with young baby spinach or even a mix of baby kale and spinach for a similar tender texture and sweet undertone.
- For a brighter, zestier finish, add a squeeze of fresh lemon juice and a sprinkle of lemon zest just before serving; this will enhance the tangy notes and balance the richness of the sauce.
- To intensify the garlic flavor without burning, gently sauté the garlic on low heat in the butter until fragrant and just golden before adding other ingredients.
- For an elegant presentation, serve the prawns and sauce over toasted sourdough or grilled polenta rounds, allowing the bread to soak up the luscious sauce.
Expert Tips
- For a richer flavor, consider using high-quality unsalted butter and adding a pinch of sea salt to taste.
- Don't overcook the prawns, as they will become tough. Cook just until they turn pink and opaque.
- If you want to add some heat, a pinch of red pepper flakes can be added to the sauce along with the garlic.
Storage Instructions
- Store leftover prawns and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave.
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Recipe Nutrition
Calories: 640kcalCarbohydrates: 6gProtein: 22gFat: 60gSaturated Fat: 12gPolyunsaturated Fat: 14.4gMonounsaturated Fat: 28.8gCholesterol: 2mgFiber: 2gSugar: 1g
Reena Mukherjee
Articles: 12
5 Comments
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This looks fantastic! Appreciate the share.
I’m eager to make this recipe!
Looks so good! Can’t wait to try it.
Such a perfect dish! Thank you.
This looks so good! Appreciate the share.