Description

Experience the vibrant flavors of Spain with this classic Spanish Garlic Butter Prawns recipe, also known as Gambas al Ajillo. Large prawns are quickly cooked in a fragrant and bubbling bath of olive oil, butter, garlic, smoked paprika, and a touch of chili, resulting in a rich and aromatic seafood dish perfect for a cozy dinner for two. Serve it with crusty bread, rice, roasted potatoes, or pasta to create a complete Mediterranean-inspired meal bursting with flavor.

Ingredients

Scale

For the Prawns

12 large prawns or shrimp, peeled & deveined
½ tsp salt
¼ tsp black pepper

Garlic Butter Sauce

2 tbsp olive oil
2 tbsp butter
6 garlic cloves, thinly sliced
½ tsp smoked paprika
¼ tsp red pepper flakes (optional for heat)
1 tbsp lemon juice
1 tbsp chopped fresh parsley

Optional Serving Ideas

Crusty bread (traditional Spanish way)
Rice or orzo
Roasted potatoes
Pasta (garlic prawn spaghetti version)

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Instructions

Season the prawns: Pat the prawns dry to ensure a good sear, then season lightly with salt and black pepper.
Build the garlic butter base: Heat olive oil over medium heat in a wide skillet. Add the thinly sliced garlic and cook gently until fragrant and lightly golden, about 1 minute. Then add the butter, smoked paprika, and red pepper flakes, allowing everything to melt together into a fragrant red-gold sauce.
Cook the prawns: Increase the heat to medium-high and add the prawns in a single layer. Cook for 1½ to 2 minutes per side until the prawns turn pink and opaque. Be sure to remove from heat immediately to prevent overcooking, keeping the prawns juicy.
Finish: Stir in the lemon juice and chopped fresh parsley, tossing everything together to coat the prawns thoroughly in the garlic butter sauce. Serve immediately to enjoy the sizzling experience.

Notes

Traditional Gambas al Ajillo is served with crusty bread to soak up the delicious garlic butter sauce — highly recommended.
For a more substantial meal, serve with rice cooked in chicken broth and a squeeze of lemon for extra flavor.
Do not brown the garlic too much as it may become bitter; add butter after the garlic starts softening to avoid burnt spots.
Prawns cook very quickly; remove them as soon as they are opaque to maintain juiciness.
For additional smoky depth, sprinkle an extra pinch of smoked paprika just before serving.
Seafood is best enjoyed fresh. If needed, refrigerate leftovers up to 1 day and reheat gently over low heat with a little olive oil—avoid heavy microwaving.