Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Creamy Garlic Prawns
Creamy garlic prawns are quick, luxurious, and full of flavour. Juicy prawns are lightly seared, then finished in a velvety garlic cream sauce with a hint of lemon for balance.
This is a brilliant weeknight dish that feels restaurant-worthy in under 30 minutes, especially served with pasta, rice, or crusty bread.
Method
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- Pat prawns dry and season lightly with salt and pepper.
- Heat olive oil and half the butter in a pan over medium-high heat.
- Sear prawns for 1 minute per side until just pink, then remove to a plate.
- Lower heat, add remaining butter and garlic, and cook for 30–45 seconds.
- Pour in cream (and stock if using) and simmer gently for 2–3 minutes.
- Stir in lemon juice and optional parmesan until smooth.
- Return prawns to the pan for 1 minute to warm through.
- Finish with parsley and serve immediately.
Ingredients
- 220 ml Double cream
- 30 g Parmesan finely grated, optional
- 1 tbsp Olive Oil
- 80 ml Chicken Stock optional, to loosen
- 25 g Butter
- Black Pepper, to taste
- 500 g Prawns raw, peeled and deveined
- 2 tbsp Parsley chopped, to finish
- Salt, to taste
- 4 cloves Garlic minced
- 1 tbsp Lemon Juice
Notes
Do not overcook prawns; remove as soon as they turn pink and opaque.
Use medium heat when adding cream to keep the sauce smooth.
Add pasta water or stock to loosen the sauce if needed.
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