About this recipe:Throw these prawns together at the drop of a hat for an easy, elegant main dish or starter. This dish is full of flavour, and it's all in the technique!
1 1/2 tablespoons olive oil
450g prawns, peeled
salt to taste
6 cloves garlic, very finely chopped
1/4 teaspoon red chilli flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 1/2 teaspoons cold butter
5 tablespoons chopped flat leaf parsley, divided
1 1/2 tablespoons cold butter
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Method Prep:15min › Cook:10min › Ready in:25min
Heat olive oil in a heavy frying pan over high heat until very hot. Place prawns in an even layer on the bottom of the pan and cook for 1 minute without stirring.
Season prawns with salt; cook and stir until they begin to turn pink, about 1 minute.
Stir in garlic and red chilli flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter and half the parsley.
Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and prawns are pink and opaque, about 2 to 3 minutes.
Remove prawns with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
Serve prawns topped with the pan sauce. Garnish with remaining parsley.