Garlic Butter Prawns and Greens
Prawns cooked hard and fast in garlic butter over greens — the fifteen-minute dinner for the nights you left a meeting at 6:45.
Nutrition facts, per serving
- Calories
- 390
- Protein
- 34 g
- Carbs
- 8 g
- Fat
- 24 g
- Fibre
- 3 g
Per serving. Estimated from ingredients as listed.
This is the dinner that exists for the exact scenario in the title: you’re out of a meeting later than planned, hungry, and not remotely interested in a recipe with more than one pan.
Prawns cook in under two minutes a side. That’s the whole reason this works as a genuine fifteen-minute dinner rather than a recipe that claims to be fifteen minutes and quietly isn’t — dry the prawns properly and the timing holds.
Skip the garlic burning by pulling the pan off the heat for the first twenty seconds it’s in the butter. Burnt garlic turns bitter fast, and there’s no fixing it once it happens — you start again.
Ingredients
Makes 2 servings- 500 g, peeled raw prawns
- 3 tbsp butter
- 4 cloves, minced garlic
- 4 cups silverbeet or spinach
- 1, juiced lemon
- 1/4 tsp chilli flakes
- small handful, chopped parsley
Method
Pat the prawns dry — wet prawns steam instead of sear, and a steamed prawn goes rubbery.
Melt half the butter in a hot pan and cook the prawns 90 seconds a side until just pink through. Remove and set aside.
Melt the remaining butter with the garlic and chilli flakes in the same pan, off the heat for the first 20 seconds so the garlic doesn't burn.
Add the greens and wilt for 2 minutes.
Return the prawns to the pan, add lemon juice and parsley, and toss briefly to combine and reheat through.
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