Sheet Pan Prawns with Garlic Parmesan Butter square

Prawns with Garlic-Parmesan Butter




  • 2 lbs. 16-20 size prawns, deveined, tail-on
  • 2 Tbsp. olive oil
  • 1 Tbsp. salt
  • 1/2 tsp. pepper
  • 1/2 lb. unsalted butter, room temperature
  • 3 cloves garlic, finely minced
  • Zest of 2 lemons
  • 1 Tbsp. plus 1 tsp. lemon juice
  • 1/4 cup grated Parmesan cheese
  • 3 Tbsp. Italian parsley leaves, finely chopped
  • 2 Tbsp. chives, finely minced


Preheat the oven to 375°F. Position a rack in the center of the oven.

Peel and devein the prawns, leaving the tails on. Toss in a bowl with the olive oil, 1 tsp. salt and 1/4 tsp. pepper. Place on a baking sheet in a single layer.

Place the butter, garlic, lemon zest, lemon juice, parmesan cheese, 2 tsp. salt, 1/4 tsp. pepper, 2 Tbsp. parsley and chives in the bowl of a standing mixer fitted with the paddle. Cream together until completely mixed.

Dot the top of the prawns with the garlic butter, using 1/2 to 2/3 of the butter. (The remaining butter can be used for garlic bread or tossed with pasta.)

Bake the prawns for 20 minutes. Sprinkle with the remaining 1 Tbsp. chopped parsley and serve hot.

Sarah Scott
Chef/Culinary Consultant