I absolutely love this Creamy Tuscan Prawns Recipe because it’s one of those dishes that tastes way fancier than it actually is. The combination of juicy prawns swimming in a rich, garlicky, and slightly tangy cream sauce studded with sun-dried tomatoes and fresh basil is just irresistible. Whether you’re whipping up dinner on a weeknight or looking to impress friends with a quick but luxurious meal, this recipe works beautifully.
When I first tried making this, I was amazed at how quickly the whole thing comes together without sacrificing any flavor. You’ll find that the sauce is velvety and comforting, while the herbs and spices add just the right punch. Plus, serving it up with crusty bread to soak up all that sauce? Game changer. This Creamy Tuscan Prawns Recipe is definitely worth keeping in your regular lineup!
Why You’ll Love This Recipe
- Speedy & Simple: You’ll have this dish ready in just 20 minutes, making it perfect for busy evenings.
- Bold Flavors: The sun-dried tomatoes and smoked paprika bring depth while fresh basil brightens it all up.
- Versatile Serving Options: Whether you use crusty bread, rice, or mash, this creamy sauce pairs beautifully.
- Impresses Every Time: I’ve had friends ask for this recipe after one taste—always a crowd-pleaser!
Ingredients You’ll Need
All the ingredients in this Creamy Tuscan Prawns Recipe come together perfectly to build that luscious creamy sauce with a kick of herbaceous and smoky notes. When you shop, picking good-quality prawns and sun-dried tomatoes will really elevate the final dish.
- King Prawns/Shrimp: Opt for peeled and deveined to save prep time; jumbo size gives a nice meaty bite.
- Sun Dried Tomato Oil: Adds deep, concentrated flavor; if you don’t have it, good olive oil will work.
- Salt & Black Pepper: Basic but essential for seasoning each step properly.
- Unsalted Butter: For richness and a silky sauce texture.
- Garlic: Finely diced to infuse the sauce with aromatic goodness.
- Smoked Paprika & Oregano: Offer smoky warmth and herbaceous undertones.
- Tomato Puree: Adds body and slightly sweet tomato depth to the sauce.
- Chicken Stock: Provides a savory base to balance the cream.
- Double/Heavy Cream: Use room temperature for smooth incorporation into the sauce.
- Sun Dried Tomatoes: Thinly sliced for bursts of tangy sweetness throughout.
- Parmesan: Freshly grated for that nutty richness you can’t get from pre-grated.
- Fresh Basil: Finely chopped to add bright herbaceous notes at the end.
- Baby Spinach Leaves: Adds color, nutrition, and lovely earthiness once wilted.
- Crusty Bread & Lemon Wedges: To serve—bread for sopping up, lemon for a fresh zing if you like.
Variations
I love that you can tweak this Creamy Tuscan Prawns Recipe a bit to suit your taste buds or whatever you have at home. Don’t be afraid to switch up a couple of things to make it your own signature dish.
- Protein Swap: I’ve swapped in scallops or chicken breast when I didn’t have prawns, and it worked just as beautifully.
- Dairy-Free: You can substitute coconut cream for heavy cream and use a vegan butter alternative if you want to keep it dairy-free.
- More Veggies: Adding mushrooms or bell peppers gives extra texture and flavor, something I do often for a heartier meal.
- Spicy Kick: A pinch of chili flakes or a dash of hot sauce really wakes up the flavors if you like heat.
How to Make Creamy Tuscan Prawns Recipe
Step 1: Prep and Sear the Prawns
First off, make sure your prawns are thoroughly patted dry with kitchen or parchment paper—this helps them sear nicely instead of steaming. Toss them in the sun-dried tomato oil and season with salt and pepper. Heat a large pan on high until hot, then place half the prawns spaced out so they get that lovely sear. Cook for about 1 minute on each side—watch for a nice pink color and a slight ‘C’ shape; avoid overcooking them into a tight ‘O’ shape which can get rubbery. Remove and repeat with the second batch.
Step 2: Build Your Flavorful Tuscan Sauce
Lower the heat to medium, then melt in the butter. Toss in the finely diced garlic, smoked paprika, and oregano, frying gently for about 30 seconds until fragrant. Stir in the tomato puree and let it cook for a minute or so to develop its flavor fully. Pour in the chicken stock and heavy cream, giving it a good stir. Add freshly grated Parmesan, the sliced sun-dried tomatoes, and chopped basil. Now let the sauce simmer gently, stirring often, until it thickens to a creamy consistency—usually takes a few minutes.
Step 3: Finish with Spinach and Combine
Once your sauce has thickened nicely, stir in the baby spinach leaves along with the juices resting with the prawns. At first, it might seem tricky to incorporate the spinach, but keep stirring — it will quickly wilt down and become silky in the sauce. Finish by folding in the seared prawns, warming them through for a minute or so. Taste your dish now to see if it needs a pinch more salt or pepper.
Pro Tips for Making Creamy Tuscan Prawns Recipe
- Pat Prawns Dry: This is huge—wet prawns won’t sear properly and end up steaming, so take the time to dry them well.
- Avoid Overcooking: Prawns cook fast; keeping them at a gentle ‘C’ shape ensures tenderness and juiciness.
- Room Temperature Cream: Taking your cream out ahead of time prevents the sauce from curdling and keeps it silky smooth.
- Sauce Consistency: Let it thicken before adding spinach—the water released from the spinach will thin it out, balancing the texture perfectly.
How to Serve Creamy Tuscan Prawns Recipe
Garnishes
I usually finish mine with an extra sprinkle of freshly chopped basil and a few cracks of black pepper on top. If you’re feeling fancy, a little drizzle of good-quality olive oil or even a light dusting of Parmesan adds a nice touch. I also love a lemon wedge on the side — a quick squeeze helps cut through the richness and brightens every bite.
Side Dishes
Crusty bread is my go-to to sop up all the creaminess, but I’m also a fan of serving this with fluffy rice or even silky mashed potatoes when I want something extra comforting. Sometimes, I’ll add a simple green salad or steamed veggies to keep things balanced. You really can’t go wrong with whatever you love, as the sauce is so versatile.
Creative Ways to Present
For special dinners, I like to plate the prawns and sauce over a bed of ribboned zucchini noodles or creamy polenta to impress my guests. Serving it in individual shallow bowls garnished with basil and lemon slices adds a restaurant vibe. A sprinkle of toasted pine nuts on top also brings a lovely crunch and nutty flavor that surprises people.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and try to eat them within two days for the best flavor and texture. The sauce thickens a bit when chilled, so give it a good stir when reheating to bring it back to that lovely creamy consistency.
Freezing
Personally, I avoid freezing the creamy sauce with spinach because it can affect the texture, making spinach mushy and the cream separate upon thawing. However, if you want to freeze ahead, you can cook the prawns and sauce without spinach, freeze that, and add fresh spinach when reheating.
Reheating
Gently reheat leftovers in a skillet over low-medium heat, stirring frequently and adding a splash of water or stock if the sauce is too thick. This helps keep the prawns tender and the sauce creamy without curdling. Avoid microwaving if you want to preserve the best texture, but if you do, do so in short bursts and stir in between.
FAQs
-
Can I use frozen prawns for this Creamy Tuscan Prawns Recipe?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking to prevent sogginess and help them sear properly. I recommend thawing overnight in the fridge or under cold running water for quicker results.
-
What can I substitute if I don’t have sun-dried tomatoes or tomato puree?
You can use roasted red peppers or a small amount of regular tomato paste for a similar depth of flavor. The sun-dried tomatoes add tang and chewiness, so if skipping them, consider adding a small splash of vinegar or lemon juice to balance the richness.
-
Is there a way to make this Creamy Tuscan Prawns Recipe lighter?
Yes! You can substitute the heavy cream with half-and-half or a combination of milk and Greek yogurt to reduce fat without losing too much creaminess. Just stir gently and avoid high heat to prevent curdling.
-
How can I prevent the prawns from overcooking?
Keep your pan hot and sear the prawns quickly, about 1 minute per side when spaced out properly. Watch for them to curl into a loose ‘C’ shape; once they turn tight ‘O’ shapes, they’re likely overcooked and can get rubbery.
-
Can I prepare the sauce ahead of time?
Yes, you can make the sauce in advance but keep the spinach and prawns separate to maintain their best texture. Reheat the sauce gently, then add spinach and prawns just before serving.
Final Thoughts
This Creamy Tuscan Prawns Recipe has become a real favorite for me—it strikes the perfect balance between indulgent and quick, with fresh herbs and spices that make it feel so special. I hope you’ll enjoy making it just as much as I do, whether it’s a cozy dinner at home or a casual gathering with friends. Trust me, once you try this, you’ll want to keep it in your rotation for those times you want something impressive but effortless!
Print
Creamy Tuscan Prawns Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Creamy Tuscan Prawns is a rich and flavorful dish combining succulent king prawns with a creamy sauce infused with sun-dried tomatoes, garlic, smoked paprika, and fresh basil. Finished with spinach and Parmesan, this quick stovetop recipe is perfect for a comforting yet elegant meal, served best with crusty bread or your favorite side.
Ingredients
Prawns
- 500g / 1lb raw, peeled King Prawns/Shrimp
- 2 tbsp Sun Dried Tomato Oil (or olive oil)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Sauce
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, finely diced
- 1/4 tsp Smoked Paprika
- 1/4 tsp Oregano
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 120ml / 1/2 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temperature
- 125g / 4oz Sun Dried Tomatoes, thinly sliced
- 40g / 1/2 cup freshly grated Parmesan
- 1/2 bunch Fresh Basil, finely diced (15g/0.5oz)
- 100g / 3.5oz Baby Spinach Leaves
To Serve
- Crusty Bread
- Lemon Wedges (optional)
Instructions
- Prepare Prawns: Thoroughly pat the prawns dry using kitchen or parchment paper to remove excess moisture. Then, coat them evenly with 2 tablespoons of sun-dried tomato oil and season with 1/2 teaspoon each of salt and black pepper.
- Cook Prawns: Heat a large pan over high heat until smoking hot. Place half the prawns spaced out in the pan and fry them undisturbed for about 1 minute. Flip carefully and fry for another minute until they develop some color. Remove the prawns to rest and repeat with the second half.
- Make Sauce Base: Reduce heat to medium and melt the butter in the same pan. Add finely diced garlic, smoked paprika, and oregano, frying gently for about 30 seconds until fragrant. Stir in the tomato puree and cook for another minute to deepen the flavor.
- Add Liquids and Cheese: Pour in the chicken stock followed by the heavy cream, stirring to combine smoothly. Incorporate the grated Parmesan cheese, sliced sun-dried tomatoes, and diced fresh basil into the sauce.
- Simmer Sauce: Let the sauce simmer gently for a few minutes, stirring frequently, until it thickens to a creamy consistency. The sauce should coat the back of a spoon.
- Wilt Spinach and Return Prawns: Add the baby spinach leaves along with any juices released from resting prawns into the sauce. Stir continuously until the spinach wilts down and becomes tender. Finally, add the cooked prawns back into the pan and mix well to reheat and combine flavors.
- Season and Serve: Taste and adjust seasoning with extra salt or pepper if needed. Serve immediately with crusty bread and lemon wedges for squeezing over, if desired. Enjoy your Creamy Tuscan Prawns!
Notes
- Prawns: Use pre-packed, deveined prawns or jumbo king prawns. Thaw frozen prawns fully before cooking.
- Cooking Prawns: Avoid overcooking; prawns should look like a loose “C” shape rather than tightly curled “O” shape, indicating perfect doneness.
- Sauce Consistency: Ensure the sauce is thick before adding spinach as the spinach’s water and prawn juices will thin it slightly.
- Spinach: Removing large stalks is optional but recommended for easier stirring and better texture.
- Serving Suggestions: Serve with crusty bread, rice, or mashed potatoes. Lemon squeeze is optional but enhances the sauce’s richness.
- Calories: Provided calories are per serving excluding any sides.
Nutrition
- Serving Size: 1 serving (approximately 250g)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
