Creamy garlic prawns

Creamy garlic prawns



  • 100g butter
  • 6 cloves garlic, crushed
  • 1 cup dry white wine
  • 500g green peeled prawns, tails intact
  • 1 cup thickened cream
  • 8 basil leaves, finely chopped.


In a frying pan, melt butter and add garlic, heating until just bubbling.

Pour in dry white wine and bring to the boil.

Add prawns in a single layer and cook for a minute on each side.

Pour cream over and bring to the boil.

Stir in basil.

Remove prawns with a slotted spoon and continue simmering sauce until it is reduced by one third.

Return prawns to the sauce and serve on a bed of rice garnished with fresh basil.

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Serving Suggestions


  • These taste just like restaurant-style garlic prawns and you will be surprised how easy it is to make them at home.
  • Be careful not to burn the garlic when you add it to the butter. It needs to be cooked just a little to release the flavours.
  • The prawns cook in very little time and it’s important not to overcook them so they retain that fresh firm texture.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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