Delicious pan-fried prawns with a luscious cream sauce and sautéed leeks. Perfect with pasta or crusty bread.
- 1 tbsp Olive oil
- 1 pound Giant prawns
- 1 tbsp Butter
- 1 cup leek, thinly sliced
- 2 cloves Garlic
- 1 pinch Red pepper flake
- 1 pinch Black pepper
- ¼ cups Dry white wine
- ½ cups Heavy cream
- ½ cups Parmigiano Reggiano cheese, freshly grated
Heat the skillet over high heat until you start to see smoke. Reduce heat to medium. Add the olive oil to the skillet and stir to evenly coat it.
Place the shrimp in the skillet and sear on both sides until lightly browned, 2-3 minutes on each side. Remove from skillet and set aside.
Put the butter in the pan, as well as the leek. Sauté for 3-4 minutes, then add the garlic, red pepper flake and black pepper. Sauté another 2 minutes to cook the leek and garlic crudité.
When the leek has softened slightly, add the white wine, heavy cream and Parmigiano Reggianno cheese to the leek. Add the prawns and let the prawns cook in the sauce for another 2-3 minutes until the middle of the prawns is pink rather than translucent. Optional: add the pasta to mix with the sauce during the last 2-3 minutes of cooking.
Remove from heat and enjoy with a slice of crusty bread.