Roasted Prawns with Tomato and Garlic Confit
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes and tastes absolutely restaurant quality. Large succulent prawns are tossed with sweet roasted cherry tomatoes and a luxurious garlic confit that's incredibly simple to make. Garlic is wonderful for your immune system and heart health, so you're getting something truly nourishing alongside something deeply delicious. The white wine and fresh basil add brightness and complexity without requiring any fancy techniques, and honestly, it's hard to mess this up. Serve it with crusty bread to soak up every last bit of that gorgeous olive oil based sauce, and your friends will think you spent all day in the kitchen.
Ella x
Ingredients
- 1.2 kglarge prawns(peeled and deveined)
- 500 gcherry tomatoes(halved)
- 8garlic cloves(smashed)
- 4 tablespoonsextra virgin olive oil
- 2shallots(thinly sliced)
- 100 mlwhite wine
- 15 gfresh basil(roughly torn)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pat the prawns dry with paper towels and season generously with salt and pepper.
Tip: Dry prawns will develop a better golden crust when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced shallots and sauté for 2 minutes until softened.
- 3
Add the smashed garlic cloves and red chili flakes, cooking for another 30 seconds until fragrant, then deglaze the pan with white wine.
Tip: Keep the heat at medium to prevent the garlic from burning.
- 4
Add the halved cherry tomatoes to the pan and stir gently. Cook for 3-4 minutes until the tomatoes begin to soften and release their juices.
- 5
Nestle the prawns into the tomato mixture, arranging them in a single layer. Drizzle with the remaining 2 tablespoons of olive oil and the lemon zest.
Tip: Don't overcrowd the pan; use a larger skillet if needed for even cooking.
- 6
Transfer the skillet to the preheated oven and roast for 10-12 minutes until the prawns are pink and cooked through.
Tip: Prawns cook quickly, so keep a close eye to avoid overcooking them.
- 7
Remove from the oven and squeeze fresh lemon juice over the dish. Scatter the torn basil generously over the top and give everything a gentle toss.
- 8
Serve immediately in the same skillet or transfer to a serving platter, making sure each portion gets prawns, tomatoes, and plenty of the aromatic sauce.
Tip: This dish is best enjoyed fresh and warm.
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