Easy and delicious creamy garlic prawns (shrimp) ready in about 15 minutes — packed with flavour and luxuriously creamy. The key is gently cooking the tomato paste to remove any raw tartness, which helps build a rounded, complex sauce.
This is a fantastic weeknight dinner: serve the prawns with steamed rice or crusty bread to soak up the sauce.
If you enjoy prawns, try other simple recipes such as creamy garlic prawn pasta, a non-creamy garlic prawn pasta, chilli prawn pasta, or butter garlic prawns.
Ingredients
- Peeled and deveined prawns (shrimp) — frozen, peeled and deveined prawns are convenient. If using prawns with shells and heads, peel and devein them first.
- Tomato paste — adds depth and balanced acidity once the raw edge is cooked off.
- Garlic — use fresh garlic for the best flavour.
- Fresh parsley — adds brightness; optional but recommended.
- Heavy cream — light cream can be used as a lower-fat option.
- Stock — chicken or vegetable stock, or stock powder mixed with water.
How to make creamy garlic prawns
This recipe follows the same quick approach as a garlic prawn pasta: about 15 minutes from start to finish.
Optional: remove excess moisture
If you defrost and rinse prawns, drain them and pat dry with paper towels. Removing surface moisture helps the prawns brown quickly when seared, generating extra flavour and preventing a watery pan. This step is especially useful when cooking a large batch.
Excess water slows browning and increases the risk of overcooking.
Pan-sear prawns over high heat
In a large bowl, mix prawns with olive oil, minced garlic, salt and black pepper. No extended marinating is needed; seasoning just before cooking is effective.
Preheat a large frying pan over high heat until very hot. Add the seasoned prawns in a single layer so each piece gets direct contact with the pan. Sear for about 1 minute without disturbing, then flip and sear the other side for another minute. Remove the prawns to a bowl and set aside.
If your pan is small, sear in two batches to avoid crowding, which prevents browning.
Make the creamy garlic sauce
In the same pan (no need to wash), sauté minced garlic in olive oil for about 30 seconds, then add the tomato paste. Turn the heat to low and cook the tomato paste for 1 minute, stirring constantly. Cooking the paste removes raw tartness and builds flavour and colour in the sauce.
Next, add the stock and heavy cream, stir well, and bring the mixture up to a gentle simmer.
Finish up and serve
Add the pan-seared prawns back into the sauce, bring to a gentle simmer for about 1 minute to warm through, then turn off the heat. Taste and adjust seasoning with salt and pepper if needed. Scatter plenty of finely chopped fresh parsley over the top before serving.
Serve immediately with steamed rice or crusty bread to make a comforting, satisfying meal.
Useful tips and tricks
- Don’t overcook the prawns. Pan sear 1 minute per side over high heat, then simmer 1–2 minutes in the sauce. Overcooking makes prawns tough and rubbery.
- Remove excess water from prawns. Dry prawns brown better; colour brings flavour.
- Large prawns are more forgiving. They take slightly longer to cook, reducing the risk of overcooking.
- Peel and devein yourself if you can. Freshly prepared prawns often offer better texture and flavour than pre-peeled options.
- Quick defrost: Run cold tap water over frozen prawns to defrost quickly for spontaneous meals.
How to defrost prawns quickly
Two simple methods:
- Slow method: Transfer frozen prawns to the fridge, covered, the night before so they defrost gradually.
- Quick method: Submerge frozen prawns in cold tap water for a couple of minutes, drain, then refill and soak 5–10 more minutes until defrosted.
FAQs
Pan-sear raw, peeled prawns over high heat for about 1 minute per side. Keep total searing time under 3 minutes to avoid rubbery texture.
Yes. Frozen prawns hold excess water that prevents proper browning and can cause overcooking. Defrost before searing.
Rinse under cold tap water to remove any grit and help speed up defrosting. Pat dry before cooking.
Leftovers and storage
Store leftovers in an airtight container in the fridge for up to 3 days. As with most seafood dishes, this recipe is best enjoyed fresh. Avoid refreezing cooked prawns; many prawns have already been frozen once before purchase.
If you try this recipe, please share feedback or questions in the comments — happy to hear how it turned out!
Happy cooking! – Gen
📖 Recipe
Creamy Garlic Prawns (Shrimp)
Quick, flavourful and creamy prawns finished in about 15 minutes. Serve with rice or bread for a comforting weeknight meal.
Ingredients
- 500 g (1 lb) raw prawns (peeled, deveined & defrosted)
- 1/2 cup heavy cream (or light cream)
- 1/3 cup stock (chicken or vegetable)
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1/2 tbsp olive oil
- 1/4 cup fresh parsley, finely chopped
Prawn seasoning
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Flash cook prawns (shrimp)
- Combine prawns with the prawn seasoning in a large bowl, mix well, and set aside.
- Preheat a large frying pan over high heat until very hot. Add seasoned prawns in a single layer and cook 1 minute without moving. Flip and cook the other side for 1 minute. Remove prawns to a bowl and set aside.
Make creamy sauce
- In the same pan, add olive oil and garlic. Sauté over medium-low heat for 30 seconds, then stir in tomato paste. Reduce heat to low and cook the tomato paste for 1 minute, stirring constantly to remove raw tartness and develop flavour.
- Pour in the stock and cream, stir, and bring to a gentle simmer.
Finish off and serve
- Add the prawns back to the pan and simmer for 1 minute over medium heat. Taste and adjust seasoning with salt and pepper if needed.
- Serve topped with fresh parsley and pair with steamed rice or crusty bread.
Notes
Defrosting prawns: Either thaw in the fridge overnight or use the cold tap water method to defrost quickly: submerge for a couple of minutes, drain, then refill and soak 5–10 minutes.
Cooking the tomato paste: Cooking the paste with garlic for about 1 minute removes raw tartness and builds depth and complexity in the sauce.
Dry the prawns: Patting prawns dry before searing encourages browning and better flavour.
Storage: Leftovers keep up to 3 days refrigerated in an airtight container. Best eaten fresh.
Nutrition
Carbohydrates: 6 g |
Protein: 19 g |
Fat: 20 g