Ingredients

• 1 pound large white prawns, peeled and deveined

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• Zest of 1 lemon

• Juice of 1 lemon

• ¼ teaspoon red pepper flakes (optional)

• ½ teaspoon kosher salt

• Freshly cracked black pepper

• 2 tablespoons fresh parsley, chopped

• Lemon wedges, for serving

Preparation

1. Pat the prawns completely dry with paper towels. This helps them sear instead of steam. Season lightly with salt and pepper.

2. Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter melts and starts to foam, add the prawns in a single layer. Cook for 2–3 minutes per side, until opaque and just firm. Avoid overcooking.

3. Reduce heat slightly. Add garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Add lemon zest and juice. Toss everything together gently. Remove from heat and sprinkle with fresh parsley.

Serving Ideas

• Toss with linguine and a splash of pasta water

• Spoon over creamy polenta

• Serve with warm sourdough and a simple arugula salad

• Add to grain bowls with roasted vegetables