Garlic King Prawns Recipe

Pat prawns dry with paper towels. In a bowl combine salt, pepper, lemon juice and 1 tbsp olive oil. Toss prawns in the marinade and set aside for 10–15 minutes while you prepare the other components.

Prepare garlic, peppers, onion and herbs: thinly slice garlic, slice peppers into 1/4" strips, and slice the onion. Chop parsley and basil (if using).

Heat a large wide skillet or sauté pan over medium-high heat until hot. Add 1 tbsp olive oil (from Tomato Sauce section) and swirl to coat.

Build the sauce

Add the tomato paste to the hot oil and cook, stirring, for 30–45 seconds to remove raw flavor. Add the sliced garlic and cook 30–45 seconds more until fragrant but not browned.

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits. Allow it to reduce by half (about 1 minute).

Stir in the crushed tomatoes (or passata), sugar, oregano, red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Reduce heat to medium-low and simmer gently for 6–8 minutes to thicken slightly and marry flavors. Taste and adjust seasoning.

While the sauce simmers, in a separate large skillet heat 1 tsp olive oil over medium-high heat. Add the sliced peppers and onion and sauté for 3–4 minutes until softened but still with some bite.

Push the vegetables to the side and add the marinated prawns in a single layer. Cook prawns 1.5–2 minutes per side (depending on size) until they turn opaque and curl; do not overcook.

Add the cooked prawns and vegetables directly into the tomato sauce pan (or transfer sauce to the skillet with prawns) and toss to combine. Simmer together 1–2 minutes so prawns absorb the sauce flavors.

Turn off the heat and stir in 1 tbsp unsalted butter and the chopped parsley (and basil if using) to add gloss and brightness. Add a drizzle (1 tsp) of olive oil if desired.

Adjust seasoning with additional salt, pepper, and a squeeze of lemon to taste. Transfer to a serving dish and garnish with extra parsley and lemon wedges.

Serve immediately with crusty bread, steamed rice, or pasta to soak up the rich garlic tomato sauce.