Pan Fried Prawns Recipe

Pat and season prawns

Pat the peeled, deveined prawns dry with paper towels to remove excess moisture. Toss them in a bowl with 1 tsp sea salt and 1/2 tsp black pepper so they are evenly seasoned.

Pan-fry prawns

Heat a large heavy skillet over medium-high heat. Add 2 tbs olive oil and let it get hot but not smoking. Add prawns in a single layer (work in batches if necessary) and cook for about 1.5–2 minutes per side, until pink and just opaque. Avoid overcooking. Transfer cooked prawns to a plate and set aside.

Sauté aromatics

In the same skillet (wipe out if burned, otherwise use the pan juices), reduce heat to medium and add 2 tbs extra virgin olive oil and 1 tbs butter. When butter has melted, add the chopped shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and 1/4 tsp crushed red pepper flakes and cook for 30–45 seconds until fragrant, stirring constantly so the garlic doesn't brown.

Deglaze with wine

Pour in 120 ml dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half (2–3 minutes) to concentrate the flavor.

Add tomatoes and simmer

Add 400 g tomato passata or crushed tomatoes to the pan, stir to combine, then bring the sauce to a gentle simmer. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp sugar if the tomatoes are very acidic. Reduce heat to low and simmer gently for 6–8 minutes to thicken slightly and meld flavors.

Finish sauce

Stir in 1 tbsp fresh lemon juice and 3 tbsp chopped fresh flat-leaf parsley. Taste and adjust seasoning with more salt, pepper or lemon if needed.

Return prawns and mount sauce

Return the cooked prawns to the skillet and gently toss to coat in the sauce. Remove the pan from heat and add 1 tbs cold cubed butter, swirling the pan or stirring gently until the butter melts and the sauce becomes glossy and slightly thickened. Heat only off the burner or over very low heat briefly — avoid cooking the prawns further.

Serve

Spoon the prawns and sauce into a warmed serving dish, sprinkle with the extra chopped parsley and serve with lemon wedges. This pairs well with crusty bread, rice, or pasta to soak up the sauce.