°500g raw, medium or large prawns, peeled, deveined with or without tails (in the photos, I used 1 kg of medium prawns)
°4 minced garlic cloves
°1 pinch of paprika (optional)
°Salt and pepper to taste
°2 tablespoons good quality olive oil
°2 tsp butter
°Juice 1 L (2 tsp)
°1 tablespoon chopped flat-leaf parsley (optional)
Rinse your shrimp in cold water and pat dry, patting with paper towel.
In skillet, heat oil.
Sauté the shrimp over high heat, 1 minute on each side until they turn pink (1.5 minutes if the shrimp are large). Be careful, do not cook them for a long time, otherwise they will become hard and dried out.
Salt and pepper according to your taste halfway through cooking, mix.
Remove the prawns and set aside on a warm plate, covered.
Note: if your pan is small, or if you are using a lot of shrimp, do this in batches. Do not fill the pan with shrimp.
Add the garlic, the pinch of paprika if you are using it, and the butter to the pan. Letting simmer for 2 mn while stirring.
Be careful not to burn the garlic, its taste will become bitter.
Add the parsley if using, then the lemon juice. Mix.
Return the shrimp to the skillet. Heat and mix quickly so that the prawns soak up the sauce. Enjoy your lunch!
Serve with pasta, rice, mashed potatoes (or mashed cauliflower), or simply with bread.