Roasted Prawns with Pea and Garlic Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent jumbo prawns tossed with fresh sweet peas, roasted until golden and finished with a fragrant garlic butter sauce that's perfect served over crusty bread.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 473 mlfresh peas(or frozen peas, thawed)
- 4 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonslemon juice(fresh squeezed)
- 237 mldry white wine
- 1 teaspoonsea salt
- 1 teaspooncracked black pepper
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonred chili flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the prawns dry with paper towels and season them with salt and pepper.
Tip: Drying the prawns helps them develop a better golden crust when roasted.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the prawns and sear for 2 minutes on each side until they turn pink on the edges.
Tip: Don't overcrowd the pan; work in batches if necessary for even cooking.
- 3
Push the prawns to the sides of the skillet and add minced garlic to the center. Toast for about 30 seconds until fragrant, then stir to combine with the prawns.
Tip: Keep an eye on the garlic to prevent it from burning.
- 4
Add the fresh peas, white wine, and lemon juice to the skillet. Stir gently to distribute everything evenly.
Tip: The wine adds depth and helps create a light pan sauce.
- 5
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the prawns are fully cooked and opaque throughout.
Tip: Prawns cook quickly, so check them around the 8-minute mark to avoid overcooking.
- 6
Remove from the oven and place the skillet over low heat on the stovetop. Stir in the butter and chili flakes, mixing until the butter melts and coats everything evenly.
Tip: The residual heat will create a silky, emulsified sauce.
- 7
Taste and adjust seasoning with additional salt and pepper as needed. Garnish generously with fresh parsley before serving.
Tip: Fresh parsley adds a bright, fresh finish to the dish.
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