These Tuscan-style prawns are creamy, delicious and SO simple to make!
I must admit, this is fast becoming one of my all-time favourite ways to serve prawns. The sweetness of the prawns really pops in the rich, creamy sauce.
Preparing Prawns
The prawns make up the bulk of the recipe, so it’s important we treat them right to present them in their most delicious light.
What kind of prawns should I use?
You’re looking for raw king prawns (I actually use ‘jumbo’ king prawns). If you’re in the US it’s ‘shrimp’ you’re after. I buy them peeled/deshelled for ease – most places will sell them ready to go.
When it comes to prepping the prawns, there are two important steps to consider:
- Patting Dry – You’ll want to thoroughly pat the prawns dry before you fry them. This will help them pick up colour in the pan (i.e. flavour) and will prevent them from steaming/stewing.
- Seasoning – I season them with a generous amount of salt and pepper to bring out their natural deliciousness. I also stir in some sun dried tomato oil to get them ready for frying, although you could use olive oil.
Cooking the prawns
Prawns cook very quickly, so we’re going to pan-fry them in a nice hot pan. They won’t take long, and they’ll carry on cooking slightly as they rest and when they’re added back into the sauce. Try to avoid them curling up into an ‘O’ shape as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side is what you’re aiming for.
Process shots: pat prawns dry (photo 1), stir in salt, pepper and oil (photo 2), fry in two batches (photos 3&4).
Creamy Tuscan Prawns
I am of course using the term ‘Tuscan’ very loosely here, but I’m already halfway through the post, so there’s no going back now 
The sauce has a creamy, garlicky, tomatoey base with bursts of fresh basil. I’ve also bulked it out with some baby spinach leaves.
Sauce Consistency
You’ll want to simmer the sauce until it’s fairly thick. Once you add the spinach and any resting juices from the prawns, the sauce will thin back out. The end result should be a thick, creamy sauce that thickens around and clings to the prawns.
Process shots: melt butter (photo 1), fry garlic, smoked paprika, oregano and tomato puree (photo 2), add cream and stock (photo 3), stir in sun dried tomatoes, basil and parmesan (photo 4), stir in spinach (photo 5), stir in prawns (photo 6).
Tuscan Prawns FAQ
Can I use frozen prawns?
Yes, just make sure you thaw them before you prepare them.
Can I use frozen spinach?
I highly recommend fresh spinach for this recipe.
Can I sub the cream?
The sauce is supposed to be thick and rich, so I highly recommend using double/heavy cream.
Serving Tuscan Prawns
When it comes to serving, I like to keep things rustic and just serve with some crusty bread. You could serve with rice/pasta or even mash if you want to make it even heartier! I also like a lemon wedge, but this is totally optional.
For more Tuscan-style dinners check out my Tuscan Ravioli and Salmon & Gnocchi!
For another delicious way to prepare prawns check out my Bang Bang Shrimp!
Alrighty, let’s tuck into the full recipe for these Tuscan prawns shall we?!
How to make Tuscan Prawns (Full Recipe & Video)
Creamy Tuscan Prawns
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Equipment
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Sharp Knife & Chopping Board
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Small Bowl & Tongs
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Kitchen/Parchment Paper
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Large Pan
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Jug (for stock)
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Fine Cheese Grater
Ingredients
- 500g / 1lb raw/peeled King Prawns/Shrimp (see notes)
- 2 tbsp Sun Dried Tomato Oil from the jar (sub olive oil)
- 1/2 tsp EACH: Salt & Black Pepper
- 2 tbsp Unsalted Butter
- 4 cloves of Garlic, finely diced
- 1/4 tsp EACH: Smoked Paprika, Oregano
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 120ml / 1/2 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temp
- 125g / 4oz Sun Dried Tomatoes, thinly sliced
- 40g / 1/2 cup freshly grated Parmesan
- 1/2 bunch of Fresh Basil, finely diced (15g/0.5oz)
- 100g / 3.5oz Baby Spinach Leaves
- Crusty Bread & Lemon Wedges, to serve
Instructions
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Thoroughly pat the prawns dry with kitchen/parchment paper then coat in 2 tbsp oil and 1/2 tsp salt & pepper.
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Place a large pan over high heat. Once hot, space out half the prawns and leave to fry for 1 minute. Flip them over, fry for a further minute, then remove and repeat with the second batch.
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Lower the heat to medium and melt in the butter. Add the garlic, smoked paprika and oregano and fry for 30 seconds or so, then stir in the tomato puree and fry for a minute or so. Stir in the stock and cream, then stir in the parmesan, sun dried tomatoes and basil.
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Simmer for a few minutes until the sauce is fairly thick, stirring somewhat frequently. Stir in the spinach alongside the resting juices from the prawns. Once the spinach begins to wilt, stir in the prawns.
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Check for seasoning and adjust if needed then serve and enjoy!
Video
Notes
b) Cooking prawns – They won’t take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an ‘O’ shape as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side is what you’re aiming for.
c) Sauce consistency – You want it fairly thick before adding the spinach. The excess water from the spinach, alongside the resting juices from the prawns, will thin the sauce back out.
d) Spinach – I typically just remove any large stalks, but this is optional. It’ll be quite tricky to stir through the sauce at the start. But as it wilts, it’ll become much easier.
e) Serving – I love these with some crusty bread, but you could serve with rice or even mash if you’d like. I like a little squeeze of lemon at the end, but it’s optional. It helps cut through the rich sauce, but you might prefer it without.
f) Calories – Just the prawns and no sides. Calories per serving.
Nutrition
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