800 g king prawns, peeled (tails intact for presentation)
¼ cup good-quality extra virgin olive oil
50 g unsalted butter, at room temperature
4 garlic cloves, finely diced
¼ tsp paprika
⅓ cup fresh flat-leaf parsley, chopped (plus extra to serve)
½ lemon, juiced
Salt and freshly cracked black pepper, to taste
¼ tsp fresh chilli, finely chopped (optional, for heat)
Method
Prep the prawns Preheat your oven to 200 °C. Arrange the prawns in a small ovenproof casserole pot or dish (with a lid if you have one). Drizzle with fresh lemon juice and set aside.
Make the garlic butter sauce Heat the olive oil and butter together in a frypan over medium heat until melted and sizzling gently. Add the diced garlic and sauté until fragrant—about 1–2 minutes (be careful not to let it burn).
Add the flavour Stir in the paprika, chopped parsley, and chilli (if using). Season generously with salt and pepper, then let the mixture simmer for another minute to bring the flavours together.
Combine & bake Pour the garlic butter sauce evenly over the prawns. Cover with the lid (or foil) and bake for 12–15 minutes, until the prawns are just cooked through and tender.
Serve & enjoy Sprinkle with extra fresh parsley and serve immediately with plenty of crusty bread rolls to mop up that golden, garlicky sauce.
Tips & Serving Suggestions
For a richer flavour, try adding a splash of dry white wine to the garlic butter sauce before pouring it over the prawns.
Want to make it a main? Serve the prawns over al dente spaghetti and toss everything together in the sauce.
Pair with a crisp white wine (like Sauvignon Blanc or Pinot Grigio) to balance the buttery garlic flavours.