quick and easy. Prawns cooked with creamy sauce. Use any size Prawns.


  • 1/2 cup rice

  • 45g butter

  • 1 tablespoon olive oil

  • 4 cloves garlic, sliced

  • 1 1/2 teaspoon dried chilli flakes

  • 1 tablespoon shredded lemon zest

  • 12 green (raw) prawns (shrimp), peeled and cleaned

  • 300ml whipping cream

  • 1/4 cup flat-leaf parsley leaves, roughly torn

  • sea salt and cracked black pepper to your taste.


  • 1.

    Wash the rice and use a pot with a lid. Put the rice in salted water until cooked.

  • 2.

    When cooked leave in the pot with lid on, ok.

  • 3.

    While the rice is cooking, heat a frying pan over medium-high heat.

  • 4.

    Add the butter and oil when the butter has melted.

  • 5.

    Add the garlic, chilli and zest and cook for 2 minutes.

  • 6.

    Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.

  • 7.

    Remove prawns from the pan.

  • 8.

    Add the cream stir until the sauce thickens. Not to thick.

  • 9.

    Add the parsley, salt and pepper to the pan and toss to combine.

  • 10.

    Put the prawns back into the pan and stir gently to coat the prawns with the sauce.

  • 11.

    Place the rice on the plates and put the prawns on top and pour the sauce over the prawns.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 860kj
  • Fat Total 72g
  • Saturated Fat 42g
  • Protein 8g
  • Carbohydrate 47g
  • Sugar 5g
  • Sodium 584mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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