Roasted Prawns with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent prawns and tender artichoke hearts roasted together with garlic, lemon, and fresh herbs, creating a elegant and flavorful Mediterranean-inspired dish.
Ella x
Ingredients
- 500 glarge prawns(peeled and deveined)
- 400 gartichoke hearts(canned or frozen, halved)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- ½ teaspoonred chilli flakes
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 80 mlwhite wine
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 tablespoonbutter
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the prawns dry with paper towels to remove excess moisture, which helps them cook evenly.
Tip: Dry prawns will develop a better golden exterior and cook more quickly.
- 2
In a large bowl, combine the olive oil, minced garlic, lemon zest, chilli flakes, thyme, and parsley. Add the prawns and artichoke hearts, tossing gently to coat evenly with the herb mixture.
Tip: Don't overmix to avoid breaking the delicate prawns.
- 3
Spread the prawn and artichoke mixture in a single layer on a large baking sheet. Drizzle with white wine and season with sea salt and black pepper.
Tip: Use parchment paper for easy cleanup.
- 4
Roast in the preheated oven for 12-15 minutes, until the prawns are pink and cooked through, stirring halfway through cooking.
Tip: Prawns cook quickly, so watch carefully to avoid overcooking.
- 5
Remove from the oven and dot with butter, then squeeze fresh lemon juice over the entire dish. Garnish with additional fresh parsley if desired.
Tip: The butter adds richness and helps create a light sauce.
- 6
Serve immediately while hot, spooning any pan juices over each portion for maximum flavor.
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