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
Units
Scale
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
