Ingredients:

  • 1 lb raw prawns, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the prawns completely dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add prawns in a single layer; cook in batches if they don't fit in one layer. Sear for 1-2 minutes per side until they turn pink and opaque and reach an internal temperature of 145°F (63°C).
  4. Immediately remove prawns to a plate to prevent overcooking.
  5. Reduce heat to medium and add 3 tbsp unsalted butter to the same skillet.
  6. Once melted, stir in 4 cloves minced garlic and sauté for 1 minute until fragrant, ensuring the garlic does not turn dark brown.
  7. Pour in 1 cup heavy cream and bring to a gentle simmer for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  8. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
  9. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley.
  10. Return the seared prawns and any accumulated juices to the pan and toss gently for 30-60 seconds just to warm through and coat each prawn in the sauce.