Pan-Fried Prawns, a succulent main course that can be prepared in a few minutes for a meal rich in important nutritional elements.
If we can enjoy fresh prawns, the taste of the sea will be at its best, but it’s a dish that remains delicious and releases all its flavor even when using pre-cooked and frozen prawns.
The prawns, with their firm and succulent flesh, pair well with fresh flavors like parsley, garlic, and chili pepper for a true explosion of taste.
In just a few minutes, the pan-fried prawns are ready to delight our palates with their goodness. Their quick cooking, which we’ve seen for shrimp as well, allows you to immediately enjoy a dish full of flavor and genuineness.
You can add prawns to your salads for a complete summer dish or serve them among appetizers and hors d’oeuvres; you’ll see it’s a big hit.
I also recommend other recipes for quick but flavorful main courses.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 197.11 (Kcal)
- Carbohydrates 1.85 (g) of which sugars 0.03 (g)
- Proteins 25.54 (g)
- Fat 6.85 (g) of which saturated 0.67 (g)of which unsaturated 0.01 (g)
- Fibers 0.07 (g)
- Sodium 380.24 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.65 lbs prawns
- 2 tbsps extra virgin olive oil
- 1/4 cup white wine
- 2 tbsps cognac cognac (Optional)
- to taste salt
- to taste chili pepper
- 1 bunch parsley (or chopped)
- 2 cloves garlic
Tools
For cooking the prawns, I recommend a good 11/12-inch diameter pan with a glass lid that will allow you to use little fat and have a succulent dish
- 1 Pan
Preparation
Rinse the prawns under running water, I always recommend this. If you want, with a sharp knife, cut along the back and remove the black vein.
Place the prawns in the pan with the garlic cut into large pieces, chopped parsley, salt, oil, and chili pepper. Cover with a lid and cook over high heat for the first five minutes, stirring if necessary.When the prawns are nicely browned and their natural juices have receded, pour in the white wine and let it evaporate without drying out too much. You could repeat the same operation with cognac, which enhances the flavor of the fish. Once the liquid has evaporated but the dish is still succulent, lower the heat and let it cook for another two minutes. Then turn off the heat and enjoy 😉.
NOTES
Prawns are a delicious dish to enjoy hot with their flavorful sauce, perfect for dipping with some excellent fresh bread. However, you can also serve them on skewers with appetizers or hors d’oeuvres.
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