Garlic Prawns Recipe

Prep prawns

If not already done, peel and devein the prawns, leaving tails on if you prefer presentation. Pat prawns dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside.

Prep vegetables

Thinly slice red and yellow bell peppers and the small onion. Mince garlic and chop parsley. Measure out tomato passata and wine.

Heat a wide skillet over medium-high heat. Add olive oil and butter and let the butter melt and foam but not brown (about 1 minute).

Add the sliced onion and peppers to the skillet. Sauté for 4–5 minutes until softened and beginning to color, stirring occasionally.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

If using, pour in the white wine to deglaze the pan. Scrape up any browned bits from the bottom and let the wine reduce for 1–2 minutes until slightly syrupy.

Stir in the smoked paprika, dried oregano, red pepper flakes and remaining 1/2 tsp salt. Mix to coat the peppers and onions.

Pour in the tomato passata (tomato sauce) and bring to a gentle simmer. Cook for 3–4 minutes to allow flavors to meld and sauce to thicken slightly.

Add the seasoned prawns in a single layer into the simmering sauce. Cook for 2 minutes, then flip or stir and cook another 1–2 minutes until prawns are opaque, pink, and firm (total 3–4 minutes depending on size). Do not overcook.

Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.

Spoon the garlic prawns with peppers and sauce into serving bowls. Serve immediately with crusty bread to mop up the sauce or over cooked pasta/rice. Garnish with extra parsley and lemon wedges.

If storing leftovers, cool to room temperature then refrigerate in an airtight container for up to 2 days. Reheat gently over low heat to avoid toughening the prawns.