In a medium bowl combine 2 tbs olive oil, minced garlic, lemon juice, smoked paprika, red pepper flakes, kosher salt, and black pepper. Whisk briefly to combine.

Add the prawns to the bowl and toss until each prawn is evenly coated. Marinate at room temperature for 10–15 minutes (no more than 30 minutes) to allow flavor without making the prawns tough.

Cook and Finish

Heat pan

Place a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the skillet dry for 30 seconds, then add the remaining 1 tbs olive oil if needed (or a combination of oil and butter).

Add prawns in a single layer without crowding. Cook undisturbed for 1.5–2 minutes until the underside turns pink and lightly browned. Flip and cook the other side 1–1.5 minutes until opaque and just cooked through (total cook time ~3–4 minutes depending on size).

Finish with butter and herbs

Reduce heat to medium-low. Push prawns to the side and add 1 tbs unsalted butter to the pan. Once it melts, toss the prawns in the butter for 30 seconds to glaze them. Remove pan from heat and stir in chopped parsley.

Taste and adjust seasoning with a pinch more salt or a squeeze of lemon juice. Serve immediately with lemon wedges and optional crusty bread or rice to soak up juices.