Creamy Garlic Prawns

Name: Creamy Garlic Prawns
Prep time: 10 min
Cook time: 20 min
Yield: 4-6
Cuisine: Australian

Mains Gluten Free

Whip up this easy Creamy Garlic Prawns—perfect for a quick, comforting dinner.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4-6

About this recipe

I absolutely love this Creamy Garlic Prawns; it’s a fantastic dish my husband whipped up during a busy week. The boys loved it, even when he tailored it by leaving out the zucchini to suit their tastes better. Simple, delicious, and quick to prepare, this recipe is perfect for a comforting dinner. For those who enjoy prawns, you might remember my other prawn recipes like the prawn cocktail and easy garlic prawn skewers. Just like those, this dish is sure to become a household favourite, combining succulent prawns with a creamy, garlicky sauce that pairs wonderfully with rice.

Additionally, this Creamy Garlic Prawns dish is not only a hit with the kids but also incredibly versatile. Whether you’re looking to impress guests or just need a quick weeknight meal after a long day, this recipe delivers. The creamy sauce melds beautifully with the garlic and prawns, creating a depth of flavour that’s simply irresistible. Don’t forget, you can always tweak the vegetables based on what’s in season or what you have in the fridge. This flexibility makes it an excellent option for any night of the week.

Ingredients

2 tablespoons olive oil
25 grams butter
4 cloves garlic, crushed/minced
1 onion, sliced
500g prawns, peeled and deveined
1 medium zucchini, sliced
2 stock cubes
600 ml thickened cream
¼ cup chopped fresh parsley
2 spring onions, thinly chopped
Salt and pepper, to taste

Notes from Rouba

Add chilli flakes for a spicy kick.
Serve with jasmine rice
there’s no need to dilute the chicken stock

Method

Step 1.

Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and cook for 2-3 minutes, until the onion is soft and translucent. Add the prawns and cook for 2-3 minutes, until they are pink and cooked through.

Step 2.

Add the sliced zucchini and cook for 2-3 minutes, until they are tender followed by the stock cubes.

Add the cream and stir well to combine. Bring to a simmer and cook for only 2-3 minutes, until the sauce has thickened slightly (the sauce will continue to thicken)