Vannamei Prawns in Garlic Butter

Name: Vannamei Prawns in Garlic Butter
Total time: 20 min
Yield: 10
Ingredients: Peeled Vannamei Prawns (P&D / PTO) — 1.5 kg; Chopped garlic — 2 tbsp; Natural Salt — to taste; Ground black pepper — to taste; Sunflower Seed Oil — 50 ml; Garofalo Spaghetti — 800 g (optional base)

Seafood⏱ 20 min🍽 10 servings📶 Easy

A dish that rarely fails in any restaurant. The vannamei prawns arrive already peeled, so the kitchen loses no time on prep and every portion weighs the same. They cook fast — and that speed is exactly what needs watching.

Ingredients

Peeled Vannamei Prawns (P&D / PTO) — 1.5 kgChopped garlic — 2 tbspNatural Salt — to tasteGround black pepper — to tasteSunflower Seed Oil — 50 mlGarofalo Spaghetti — 800 g (optional base)

Steps

Thaw the prawns in the chiller overnight, or under cold running water for 15 minutes if pressed. Never soak in warm water.

Drain until completely dry. Wet prawns will boil themselves in the pan.

Heat the pan until properly hot, then add the sunflower oil.

Add the prawns in a single layer — never crowded. Cook 90 seconds per side until they turn pink and curl into a C shape.

Season with the chopped garlic, salt and pepper in the last 30 seconds so the garlic does not burn.

Remove immediately. A prawn curled into an O is overcooked and will be rubbery.

Serve over spaghetti, or with bread to catch the sauce.

Tips from the Tavis Kitchen

P&D and PTO are not the same: PTO keeps the tail on, which plates better in fine dining. P&D eats faster and suits pasta or rice.
Never thaw more than the day's service needs. Prawns thawed and refrozen lose texture and carry risk.
An overcrowded pan is the number one cause of soft prawns. Two batches beat one crowded one.