Description
Creamy Tuscan Prawns are a decadent yet simple main-course dish starring juicy king prawns in a luscious garlic, spinach, and sun-dried tomato cream sauce. Flavored with Parmesan, fresh basil, and a hint of smoked paprika, this restaurant-worthy recipe comes together quickly in one pan and is perfect for serving with crusty bread or rice for a comforting, crowd-pleasing meal.
Ingredients
Units
Scale
Prawns
- 500g / 1lb raw or peeled King Prawns/Shrimp (fresh or thawed frozen)
For Frying
- 2 tbsp Sun Dried Tomato Oil (from a jar; sub with olive oil)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Sauce Base
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, finely diced
- 1/4 tsp Smoked Paprika
- 1/4 tsp Oregano
- 1 tbsp Tomato Puree (Tomato Paste)
- 120ml / 1/2 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temp
Add-ins
- 125g / 4oz Sun Dried Tomatoes, thinly sliced
- 40g / 1/2 cup freshly grated Parmesan
- 1/2 bunch Fresh Basil, finely diced (approx. 15g/0.5oz)
- 100g / 3.5oz Baby Spinach Leaves
To Serve
- Crusty Bread
- Lemon Wedges
Instructions
- Prepare the Prawns: Thoroughly pat the prawns dry with kitchen paper. In a bowl, toss them with 2 tablespoons of sun dried tomato oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
- Quick Fry the Prawns: Heat a large pan over high heat. When hot, add half the prawns in a single layer and fry undisturbed for 1 minute. Flip and cook for another minute, or until just opaque and a tight ‘C’ shape forms. Remove to a plate and repeat for the remaining prawns; set aside.
- Build the Sauce: Lower heat to medium. Add the butter and let it melt. Stir in the garlic, smoked paprika, and oregano. Sauté for about 30 seconds until fragrant. Add tomato puree and cook, stirring, for about a minute to reduce its sharpness.
- Simmer the Cream Sauce: Pour in chicken stock and heavy cream, stirring to combine. Add Parmesan, sun dried tomatoes, and diced basil. Simmer for several minutes, stirring occasionally, until the sauce reduces and becomes fairly thick.
- Add Greens and Prawns: Stir in baby spinach leaves and any resting juices from the prawns. As the spinach begins to wilt, add the cooked prawns back to the pan, stirring to coat well with the sauce. Simmer gently until everything is heated through and the spinach is completely wilted.
- Finish & Serve: Taste and adjust seasoning if needed. Serve immediately with crusty bread and lemon wedges for squeezing over the top. Enjoy!
Notes
- Most pre-packed prawns are already deveined and ready to cook. If using frozen, thaw completely and pat dry before cooking.
- Prawns cook quickly—look for a ‘C’ shape, not an ‘O’, to avoid overcooking.
- The sauce should be thick before adding spinach. Spinach and prawn juices will thin it.
- Remove large spinach stalks for a smoother texture, but this is optional.
- Great with crusty bread, rice, or mashed potatoes. A squeeze of lemon cuts through the rich sauce.
- Nutrition info provided is for prawns and sauce only, not sides.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 559 kcal
- Sugar: 13.76g
- Sodium: 742mg
- Fat: 39.27g
- Saturated Fat: 19.686g
- Unsaturated Fat: 17.009g
- Trans Fat: 0.353g
- Carbohydrates: 22.85g
- Fiber: 4.6g
- Protein: 34.69g
- Cholesterol: 307mg
