Garlic-butter and white-wine prawns over wilted spinach
It’s easy to forget that some of the most delicious meals are the simplest. These yummy, buttery prawns are here to remind you to not complicate things. One pan, 10 minutes and a delicious dinner that everyone will love is on the table. If you’re wanting some extra starch with this, serve with some boiled pasta.
Ingredients
50g unsalted butter
600g green (raw) jumbo king or tiger prawn meat (after peeling and deveining)
4 garlic cloves, peeled and finely chopped
1 tsp sweet paprika
zest and juice of 1 lemon (approx. 30ml)
¼ cup dry, white wine
handful of fresh parsley, leaves finely chopped
1 tbsp extra virgin olive oil
240g baby spinach leaves, washed and dried
To serve
crusty bread
Method
Step 1
Heat a large skillet over high heat. When hot, add the butter and the prawns and season with salt and black pepper. Cook for about 1 minute per side before adding the garlic and paprika. Cook for about a minute longer, stirring the pan often.
Step 2
Add the lemon zest, juice and white wine and allow to simmer for a further 1-2 minutes so the alcohol burns off. Add the parsley and stir to distribute. Taste for seasoning and then tip the prawns into a bowl with all their juices. Return the pan to a medium heat.
Step 3
Add the tablespoon of olive oil and then the spinach. Place a lid on the pan and allow the spinach to wilt, tossing every couple of minutes. Season the spinach before dividing it across four plates and top with the buttery prawns. Serve with crusty bread to mop up all of that buttery goodness.
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Danielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.
