Hello Vodka Prawns
Indulge in the bold and luxurious flavors of "Hello Vodka Prawns," a seafood dish that combines succulent prawns with a creamy, vodka-infused sauce. Perfectly cooked prawns bathe in a tantalizing mixture of garlic, red chili flakes, and cherry tomatoes, balanced with a splash of vodka for depth and heavy cream for richness. Finished with fresh parsley, a hint of lemon, and optional al dente spaghetti, this elegant yet approachable recipe is ideal for a weeknight dinner or a date-night centerpiece. Quick to prepare in under 40 minutes, this dish boasts a harmonious blend of heat, creaminess, and zesty brightness that pairs beautifully with crusty bread or your favorite pasta. Treat yourself to a restaurant-quality seafood experience at home!
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Recipe Information
Ingredients
- 500 grams large raw prawns (peeled and deveined)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 0.5 teaspoon red chili flakes
- 60 milliliters vodka
- 200 grams cherry tomatoes (halved)
- 150 milliliters heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 400 grams spaghetti or other pasta (optional, for serving)
Instructions
If serving with pasta, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside, reserving a small amount of pasta water (about 1/4 cup).
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until melted and bubbly.
Add the minced garlic and red chili flakes to the pan. Cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the prawns to the pan in a single layer. Cook for 1-2 minutes per side, or until they just turn pink and opaque. Remove the prawns from the pan and set aside.
Increase the heat slightly and pour in the vodka. Allow it to simmer for 1-2 minutes, letting the alcohol cook off while deglazing the pan (scrape up any browned bits for extra flavor).
Add the halved cherry tomatoes to the pan and cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Return the cooked prawns to the pan and cook for an additional 2 minutes to warm them through. Stir in the chopped parsley and lemon juice.
If serving with pasta, toss the cooked spaghetti into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with additional parsley and a sprinkle of chili flakes if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
