Creamy Garlic Spot Prawns

This month’s featured recipe comes from Chef Chase Ewing of Meals on Wheels of the Monterey Peninsula. Designed to be simple enough for home cooks while showcasing the incredible flavors of Monterey Bay seafood, this dish highlights locally sourced spot prawns—one of the region’s most prized catches. Sweet, tender, and packed with flavor, spot prawns are a seasonal delicacy that remind us why eating local seafood is worth celebrating. Whether you're a longtime seafood lover or trying spot prawns for the first time, this recipe is an easy and delicious way to bring a taste of Monterey Bay to your table.

Serve over pasta, rice, crusty bread, or alongside roasted vegetables.

Ingredients

• 1 tablespoon olive oil

• 1 pound spot prawns (peeled, tails on or off)

• ¼ teaspoon salt, or to taste

• ¼ teaspoon black pepper, or to taste

• 2 tablespoons unsalted butter

• 6 cloves garlic, minced

• ½ cup dry white wine (or chicken broth)

• 1½ cups reduced-fat cream

• ½ cup freshly grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped

Instructions

1. Season the prawns: Pat the spot prawns dry with paper towels. Season lightly with salt and black pepper.

2. Sear the prawns: Heat the olive oil in a large skillet over medium-high heat. Add the spot prawns in a single layer and cook for 1–2 minutes per side, just until they begin to turn opaque and lightly golden. Remove the prawns from the pan and set aside. Be careful not to overcook them.

3. Build the garlic sauce: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant, stirring constantly to prevent burning.

4. Deglaze the pan: Pour in the white wine (or chicken broth). Scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the liquid is reduced by about half.

5. Create the cream sauce: Stir in the reduced-fat cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken slightly.

6. Add Parmesan: Gradually whisk in the grated Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.

7. Return the spot prawns to the skillet. Toss gently in the sauce and cook for 1–2 minutes, just until heated through.

8. Garnish and serve: Remove from heat and stir in most of the chopped parsley. Sprinkle the remaining parsley over the top before serving.

Spot prawns cook very quickly and can become tough if overcooked. For the best texture, sear them briefly and finish them in the sauce only long enough to warm through. The natural sweetness of spot prawns pairs beautifully with a crisp white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.