Garlic Butter Mediterranean King Prawns Recipe

Prepare prawns

Pat the prawns dry with paper towels. Season lightly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and set aside at room temperature while you start the risotto (about 5–10 minutes).

Cook garlic butter

In a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon olive oil until foaming. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Sear prawns

Increase heat to medium-high. Add the prawns in a single layer and sear for 1.5–2 minutes per side until pink and just cooked through. Work in batches if needed to avoid overcrowding. Remove prawns to a plate and tent with foil to keep warm.

Build sauce

Reduce heat to medium. Add the halved cherry tomatoes to the skillet and cook 2–3 minutes until they start to soften. Pour in the white wine and scrape any browned bits from the pan; simmer 1–2 minutes to reduce slightly. Stir in remaining 2 tablespoons butter, lemon juice, lemon zest, red pepper flakes, and chopped basil. Taste and adjust seasoning with remaining salt and pepper.

Finish prawns

Return the prawns to the skillet and toss in the garlic-basil butter sauce for 30–60 seconds to reheat and coat. Turn off the heat and stir in parsley if using. Keep warm until ready to plate alongside the risotto.

Prepare stock and aromatics

Keep the stock warm in a saucepan over low heat. In a separate heavy-bottomed sauté pan or shallow saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds more.

Toast rice

Add the Arborio rice and stir to coat in the fat. Cook 1–2 minutes, stirring constantly, until the edges of the rice grains look translucent and have a faint nutty aroma.

Deglaze

Pour in the 1/2 cup white wine and simmer, stirring, until the wine is almost fully absorbed.

Add stock gradually

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes until the rice is creamy and al dente. You may not need all the stock; stop when texture is right.

Fold in tomatoes and cheese

When the rice is nearly done (after about 16–18 minutes), stir in the halved cherry tomatoes and cook 2–3 minutes so they soften but retain shape. Remove from heat and stir in remaining 1 tablespoon butter, grated Parmesan, chopped basil, and season with 3/4 teaspoon sea salt and 1/2 teaspoon black pepper. Let rest 1 minute to meld.

Adjust consistency

If the risotto is too thick, stir in a splash (1–2 tablespoons) of warm stock to loosen it. The finished risotto should be creamy and spoonable, not dry.

Plate

Spoon a generous portion of risotto onto warmed plates or a serving platter and top with 3–4 prawns per serving and a little of the garlic-butter sauce from the skillet. Garnish with extra basil leaves and a sprinkle of Parmesan if desired.