Garlic prawns are a mouth-watering, easy seafood dish that combines fresh prawns with the aroma of garlic. This recipe of garlic prawns will enable you to enjoy fast, tasty meals regardless of whether you are preparing to eat alone or are inviting visitors for dinner. To make garlic prawns, you merely saut mincing garlic in olive oil or butter until fragrant in a pan. The garlic should only be golden and not burnt because this will give it the savoury aroma the dish needs. Put the prawns in the pan and fry them while they become pink and translucent. You may add a bit of white wine, lemon juice, or some chilli flakes with a spicy kick to add more flavour. A pinch of salt and pepper season the dish; fresh herbs and parsley bring a refreshing note. This garlic prawns recipe is exceedingly versatile. It is awe-inspiring, indeed. The prawns can be served on a bed of pasta with rice or even just on their own as a great appetiser. The garlic-butter-protein combination is irresistible - that wonderful, comforting, yet sophisticated flavour that this recipe offers. Whether cooking for a party or a weeknight dinner, garlic prawns will surely impress with their rich taste and quick preparation. It is an easy, flavoured meal that seafood lovers will return to time and time again.

• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 tsp garlic cloves
• 3 tsp unsalted butter
• 1 tbsp lemon juice
• 1 tbsp parsley

• Garlic prawns are the ultimate comfort flex, let's explore the recipe of garlic prawns.
• Start with 500g of prawns (peeled and deveined, tails on for the ~aesthetic~). If you're starting with unpeeled prawns, grab around 1 kg, but honestly, go for peeled—nobody has time for shelling when the garlic butter's calling.
• Pat those prawns dry with a paper towel (trust me, this step is clutch for getting that golden sear). Season both sides with 1/2 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Keep it simple—the sauce is the star here.
• Heat up 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. The fruity vibes of olive oil are a perfect match for garlic, but you can sub with a neutral oil if that's what you've got. Once the oil's hot, lay the prawns down in a single layer. Let them cook for about 2-3 minutes per side until they turn pink and opaque.Transfer them to a plate and set aside while you get saucy.
• In the same skillet (because nobody likes extra dishes), drop in 3 teaspoons of minced garlic (about 4 cloves). Knife-minced is where it's at—no garlic crushers here; they turn your garlic into mush. Stir the garlic constantly over medium heat for 30 seconds until it's fragrant and golden. Watch it like a hawk—garlic goes from hero to bitter mess real quick.
• Add 40g (3 tablespoons) of cubed unsalted butter to the skillet. Stir it around until it melts into this glossy, velvety goodness. Then pour in ¼ cup of dry white wine. Stir it all together and let it simmer for 1-2 minutes to reduce slightly and bring out that wine-y magic.
• Squeeze in 1 tablespoon of fresh lemon juice—the zing cuts through the richness of the butter and ties everything together. Give it a taste test and adjust the seasoning with a pinch more salt or pepper if needed.
• Now for the best part—toss the cooked prawns back into the skillet. Stir them around so they're fully coated in the garlic butter sauce, letting them soak up all that flavour for about 2 more minutes.
• Finish with a sprinkle of finely chopped parsley for that pop of freshness and color. Serve the garlic prawns immediately, with lemon wedges on the side because extra citrus is always a win.