Best 3 Lemon Garlic Prawns W Parmigiano Reggiano Cream Sauce Recipes

Indulge your taste buds with a culinary delight that combines the vibrant flavors of lemon, garlic, and prawns, enveloped in a luscious Parmesan cream sauce. This tantalizing dish, known as "Lemon Garlic Prawns with Parmesan Cream Sauce," promises an explosion of flavors and textures that will leave you craving more. As you embark on this culinary journey, you'll discover the secrets to creating a perfect balance of tangy, savory, and creamy elements, resulting in a dish that will impress your family and friends.

Here are our top 3 tried and tested recipes!

CREAMY GARLIC PRAWNS (SHRIMP)

Creamy Garlic Prawns (Shrimp) image

Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Provided by Nagi

Categories Mains Starters

Number Of Ingredients 13

Ingredients

500g / 1lb peeled prawns/shrimp (, large/jumbo best (Note 1))
1 garlic cloves (, finely minced)
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt
15g / 1 tbsp unsalted butter
2 garlic clove (, finely minced)
15g / 1 tbsp unsalted butter
1/4 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup heavy/thickened cream
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tbsp parsley (, finely chopped)

Steps:

Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
Stir through salt just prior to cooking.
Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON-GARLIC SHRIMP

Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

Steps:

Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

RIGATONI WITH LEMON PARMESAN CREAM

Rigatoni With Lemon Parmesan Cream image

Make and share this Rigatoni With Lemon Parmesan Cream recipe from Food.com.

Provided by Boca Pat

Categories < 30 Mins

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rigatoni pasta (Cavatappi or small shells work well also)
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 tablespoon fine grated lemon, rind of
1 cup heavy cream
1 ripe tomatoes, chopped
1/4 cup grated good quality parmesan cheese
1/4 cup chopped flat leaf parsley
salt and pepper
1 lemon, juice of

Steps:

Cook pasta according to directions; drain, rinse and set aside.
Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
Add tomatoes, parmesan cheese, parsley and cooked pasta.
Stir well and season with salt& pepper.
Squeeze lemon juice over all and mix well.
Serving size for for main course.

Nutrition Facts : Calories 949.7, Fat 43.2, SaturatedFat 22.2, Cholesterol 243.7, Sodium 195, Carbohydrate 114.9, Fiber 6, Sugar 4.7, Protein 27.1

Tips:

To save time, use frozen prawns that have been thawed and deveined.
If you don't have a lemon zester, you can use a fine grater to get the zest.
Be careful not to overcook the prawns, as they will become tough.
If you don't have heavy cream, you can use milk instead.
Garnish the dish with fresh parsley or cilantro for a pop of color.

Conclusion:

This lemon garlic prawns with Parmigiano-Reggiano cream sauce is a quick and easy dish that is perfect for a weeknight dinner. The prawns are cooked in a flavorful sauce that is made with lemon, garlic, butter, and white wine. The sauce is then thickened with cream and Parmigiano-Reggiano cheese. The prawns are served over pasta or rice. This dish is sure to please everyone at the table.