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Home Prawns/Shrimp

Creamy Garlic Prawns (Shrimp)

By:Nagi
Published:30 Sep '20Updated:11 May '25
234 Comments
Recipe v Video v Dozer v

Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that’s a cut above your basic recipes – deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!

Creamy Garlic Prawns (Shrimp) in a skillet

Creamy Garlic Prawns

Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. That’s this recipe here – Garlic Prawns. A classic that will never go out of style.

Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce!

Fork picking up a Creamy Garlic Prawns (Shrimp)

What you need for Creamy Garlic Prawns

This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. So don’t skip them!

Ingredients in Creamy Garlic Prawns (Shrimp)

  • Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers;

  • White wine – age old trick used by chefs to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. I keep them for weeks/months in the fridge!

  • Chicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. Use low sodium so you can be sure your sauce won’t end up too salty;

  • Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream);

  • Cream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk); and

  • Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce.


How to make Creamy Garlic Prawns

 

How to make Creamy Garlic Prawns (Shrimp)

  1. Marinate prawns – just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that;

  2. Sear prawns – cook these on medium heat, then remove. Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Nobody likes rubbery overcooked prawns!

  3. Sauce garlic & deglaze pan – cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine;

  4. Reduce wine – simmer rapidly on high heat until the wine is reduced down and you no longer smell the  harsh “winey” smell;

  5. Finish sauce – add the stock and reduce that down too, before adding cream. I do this before the cream because it’s faster to reduce it first by itself before adding the cream. Then once the cream is added, it only takes 2 minutes or so to reduce and thicken;

  6. Return prawns into sauce to reheat them gently and bring it all together, then it’s ready to be served!

Close up of Creamy Garlic Prawns (Shrimp) in a skillet, ready to be served

Here’s a close up photo of the sauce so you can see the thickness. Though actually, it’s a bit thicker than ideal – the sauce had cooled a bit by the time I took that photo.

Spooning Creamy Garlic Sauce over prawns

Creamy Garlic Prawns (Shrimp) on a plate served with a side of mashed potato

What to serve with Creamy Garlic Prawns

Serving on a starchy bed worthy of soaking in that creamy sauce is essential. The best is mashed potatoes – to fully optimise the eating experience of every drop of sauce.

Also good with:

  • rice – try it with this Seasoned Rice, though plain white rice or brown rice will be just fine too;

  • creamy Mashed Sweet Potato (someone please remind me to publish the recipe, I have had it waiting to go for months!);

  • Creamy Cauliflower Mash (low-carb life essential – and it’s MUCH tastier than you think!);

  • soft white rolls for mopping plates clean (use this No Yeast Sandwich Bread if you have no yeast or no time to wait for dough to rise)

If you want this over pasta, best to use this Creamy Garlic Prawn Pasta recipe instead (you need to toss pasta with sauce to get the creamy sauce to stick to the pasta).

Also on the very edge of the above photo, you spy greenery which is essential to round out the meal. On that occasion, it was a handful of mixed leafy greens tossed with my Basic Salad Dressing but you could get a little fancier and use a French Vinaigrette or Italian Dressing, or a simple Balsamic Dressing.

Otherwise, browse through Vegetable Sides and pick a dish based on whatever veg you’ve got. There will be new veggie side dishes added regularly to increase the selection! – Nagi x


Watch how to make it

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Creamy Garlic Prawns (Shrimp)

Author: Nagi
Prep: 5 minutes mins
Cook: 12 minutes mins
Marinating time: 20 minutes mins
Mains, Starters
Western
4.99 from 97 votes
Servings4
Tap or hover to scale
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Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns … PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Ingredients

Garlic marinated prawns:

  • 500g / 1lb peeled prawns/shrimp , large/jumbo best (Note 1)
  • 1 garlic cloves , finely minced
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Cooking prawns:

  • 15g / 1 tbsp unsalted butter

Creamy garlic sauce:

  • 2 garlic clove , finely minced
  • 15g / 1 tbsp unsalted butter
  • 1/4 cup dry white wine (or more chicken stock) (Note 2)
  • 1/2 cup chicken or vegetable stock/broth , low sodium
  • 1 cup heavy/thickened cream
  • 1/2 cup parmesan , finely grated (grate your own, Note 3)
  • 2 tbsp parsley , finely chopped
Prevent screen from sleeping

Instructions

Marinate Prawns:

  • Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
  • Stir through salt just prior to cooking.

Cook prawns:

  • Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
  • Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.

Creamy Sauce:

  • Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
  • Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
  • Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
  • Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
  • Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
  • Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Recipe Notes:

1. Prawns / shrimp – this is the peeled weight, so if using whole prawns, you’ll need around 1 kg (you lose half in shell and head). If using thawed (I do), thaw overnight in the fridge in a colander set over a bowl (to drain water), pat dry before using.
Large prawns are best for handling purposes – it’s a pain turning over loads of small prawns, plus they stay plump and juicy.
2. Wine is optional, it adds more depth of flavour into the sauce and used for deglazing the pan (ie dissolving the tasty golden bits left in the skillet from browning the prawns into the sauce = free flavour!)
I use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity (like some rieslings) or too woody (like some chardonnays) will be fine.
3. Parmesan – you need to grate your own to ensure that it melts. Store-bought pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie 50g / 2oz freshly grated parmesan = over 1 cup in volume, but 1/2 cup lightly packed in.
4. Storage and leftovers – cooked prawns can be kept up to 3 days. Reheat gently on low heat in the microwave for 2 – 3 minutes, stirring once or twice. Careful to ensure the prawns don’t cook further and become overcooked.
5. Nutrition per serving, assuming all sauce is consumed.

Nutrition Information:

Calories: 490cal (25%)Carbohydrates: 4g (1%)Protein: 32g (64%)Fat: 37g (57%)Saturated Fat: 21g (131%)Cholesterol: 423mg (141%)Sodium: 1499mg (65%)Potassium: 203mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1341IU (27%)Vitamin C: 9mg (11%)Calcium: 374mg (37%)Iron: 3mg (17%)
Keywords: creamy garlic prawns, creamy sauce for prawns, Garlic shrimp
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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234 Comments

  1. Kylie says

    November 26, 2024 at 7:44 am

    5 stars
    I peeled a kg of Kurumban Banana prawns and it was so tasty. I also added a little saffron and had it over coconut rice.

    Reply
    • Allana Hetherington says

      April 22, 2025 at 10:07 pm

      Doubled the garlic and addedsaffron like Kylie recommended, served over Jasmine rice. So yummy, Thanks for the recipe

      Reply
  2. Dan says

    August 30, 2024 at 1:08 pm

    5 stars
    Restaurant Quality!
    Love ‘Recipetineats’
    The recipe is a new fav. I have used Chinese cooking wine as a sub, as I don’t normally have wine in the house, and it was just as good. Fresh coriander also works well, instead of parsley.

    Reply
  3. David R says

    August 24, 2024 at 8:13 am

    5 stars
    Thanks for giving us the best recipe. The blend of garlic, richness and umami is sensational. No more anaemic garlic prawns. Brilliant.

    Reply
  4. Monika B says

    August 12, 2024 at 8:03 pm

    5 stars
    Amazing! Made second time tonight, with double the garlic. Didn’t fully reduce the stock and wine, and used less cream. Slightly less parmesan. Bloody delicious! Served with rice and salad, next time will try pasta. Plates licked clean! I can see this sauce working well with white fish, scallops and chicken. So much flavour for very little effort. Better than they serve in the restaurants. Thank you Nagi!

    Reply
  5. Tammy says

    August 12, 2024 at 5:19 pm

    5 stars
    I cook this recipe at least once a week it is the best creamy garlic prawn recipe I’ve ever tried, we use this for reef and beef with veg

    Reply
  6. Nicola says

    August 11, 2024 at 6:42 am

    5 stars
    This is a beautiful recipe. Full of flavor. Served it over pan fried sheepshead fillets and rice for a delicious dinner. Added a little Cajun Two Step seasoning to the fish for a little extra oomph!

    Reply
  7. Ena says

    August 8, 2024 at 1:39 am

    5 stars
    Crazy good! 👍

    Looking for ideas on what to serve with this that’s not pasta 🤔

    Reply
    • Monika B says

      August 12, 2024 at 8:06 pm

      Any kind of rice, mashed potato, even on it’s own with crusty bread! For low carb, it would work with steamed veg.

      Reply
    • GreyRabbit says

      August 9, 2024 at 7:55 pm

      For what it’s worth, I always serve this with plain steamed rice. I think it suits it better than pasta or bread. 🙂

      Reply
  8. Nadia says

    June 28, 2024 at 5:51 pm

    Can I use beef broth if that’s all I have?

    Reply
  9. Lynda says

    June 28, 2024 at 5:03 pm

    I have made this many times, have heaps of avocados so I am going to serve it over them for a starter,

    Reply
  10. Susan Fay says

    June 27, 2024 at 8:04 pm

    5 stars
    Loved this recipe. I added a little chilli and substituted parsley with corriander. Delicious. I’ve never reduced as much as your recipe but gosh it certainly intensifies the flavour.

    Instructions at point 1. Did not say “remove prawns” thankfully I read on Forgot photo, but I’m making again..thank you❤️

    Reply
  11. Kate says

    June 11, 2024 at 10:24 pm

    5 stars
    This recipe is amazing! I made it to scale (apart from a few extra prawns). It is so quick and easy and fully of flavour. Restaurant quality!
    I served it with Nagi’s rice. Family asked if we could have it every night. Will be making it again soon for guests. Thank you Nagi 🙂

    Reply
  12. Naela says

    June 11, 2024 at 7:31 am

    I have a family member who hates Parmesan (the smell). Is there another cheese that could work? Id love to try this! Thanks

    Reply
    • Chainie says

      May 7, 2025 at 10:43 pm

      I am not a fan either, I use Grana Padano instead. Readily available from Aldi.

      Reply
    • Dellys Fry says

      June 29, 2024 at 6:52 pm

      Your friend will not even know that Parmesan cheese has been used in this recipe. It makes a wonderful addition to this dish, but make sure that you grate it, don’t use prepacked.

      Reply
  13. Jo Anne Meade says

    May 31, 2024 at 8:30 pm

    5 stars
    Fantastic, and so easy to make

    Reply
  14. Peter King says

    May 19, 2024 at 2:52 pm

    5 stars
    Simply the best. Quick, easy and the taste!

    Reply
  15. Lisa says

    April 29, 2024 at 11:02 pm

    5 stars
    Made this last night and it was fantastic as well as easy. Served it with fettuccini noodles and added a bit of pasta water to the sauce to thicken it a bit, added pasta directly to the sauce. Husband was over the moon with this dish.

    Reply
  16. anna masi says

    April 13, 2024 at 7:30 pm

    5 stars
    So so delicious! I followed the recipe exactly and it’s top restaurant quality. Thankyou

    Reply
  17. Denise Watson says

    March 2, 2024 at 9:53 pm

    Yum. My son made this tonight. Maybe add a bit more cream & a tad more garlic. Delish.

    Reply
  18. Linda says

    March 1, 2024 at 4:26 pm

    This recipe was delicious and the video is so helpful. Personal taste – I felt the parmesan was distracting but I may have added too much? Will continue to use this recipe though and maybe add a little mustard powder.
    Thanks Nagi for all your recipes! Your page is saved to my favourites online.

    Reply
  19. Narelle Margaret Pacey says

    January 21, 2024 at 1:36 pm

    Our Daughter in law made this last night for our grandson who requested this for his birthday tea.It was absolutely delicious.They will be cooking it weekly I think from now on,and so will we.

    Reply
  20. May says

    January 20, 2024 at 3:21 pm

    How does it freeze

    Reply
    • Jasmine says

      April 25, 2024 at 11:34 am

      5 stars
      Just made this, currently enjoying it with the family it is so delicious!

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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