Roasted Prawns with Bell Pepper
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent prawns and vibrant bell peppers caramelized together with garlic, smoked paprika, and a splash of white wine for an elegant yet simple weeknight dinner.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 5garlic cloves(minced)
- 3 tablespoonsolive oil
- 118 mlwhite wine
- 1 teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F and arrange a large baking sheet on the middle rack.
Tip: Allow the pan to heat for 5 minutes after preheating for better browning.
- 2
In a large bowl, combine the prawns and bell peppers with minced garlic, olive oil, smoked paprika, red pepper flakes, salt, and black pepper. Toss everything together until evenly coated.
Tip: Don't over-mix to avoid breaking the delicate prawns.
- 3
Carefully transfer the prawn and pepper mixture to the preheated baking sheet, spreading it in a single layer.
Tip: Use a kitchen towel to handle the hot pan safely.
- 4
Roast for 10 minutes until the prawns begin to turn pink and the peppers start to soften.
- 5
Remove the baking sheet from the oven and pour the white wine over the prawns and peppers, stirring gently to combine.
Tip: The wine will create a light pan sauce that flavors everything beautifully.
- 6
Return to the oven and roast for another 8-10 minutes until the prawns are fully opaque and cooked through.
Tip: Prawns are done when they curve into an 'C' shape and feel firm.
- 7
Drizzle the lemon juice over the top and toss gently to coat.
- 8
Garnish with fresh chopped parsley and serve immediately with crusty bread or over rice.
Tip: The pan sauce is too good to waste, so make sure to scoop it all onto plates.
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