Good Food logoGarlic-butter and white-wine prawns over wilted spinachMay 29, 2026Serve these garlicky prawns with bread and/or pasta.William MeppemIt’s easy to forget that some of the most delicious meals are the simplest. These yummy, buttery prawns are here to remind you to not complicate things. One pan, 10 minutes and a delicious dinner that everyone will love is on the table. If you’re wanting some extra starch with this, serve with some boiled pasta.Ingredients50g unsalted butter600g green (raw) jumbo king or tiger prawn meat (after peeling and deveining)4 garlic cloves, peeled and finely chopped1 tsp sweet paprikazest and juice of 1 lemon (approx. 30ml)¼ cup dry, white winehandful of fresh parsley, leaves finely chopped1 tbsp extra virgin olive oil240g baby spinach leaves, washed and driedTo servecrusty breadMethodStep 1Heat a large skillet over high heat. When hot, add the butter and the prawns and season with salt and black pepper. Cook for about 1 minute per side before adding the garlic and paprika. Cook for about a minute longer, stirring the pan often.Step 2Add the lemon zest, juice and white wine and allow to simmer for a further 1-2 minutes so the alcohol burns off. Add the parsley and stir to distribute. Taste for seasoning and then tip the prawns into a bowl with all their juices. Return the pan to a medium heat.Step 3Add the tablespoon of olive oil and then the spinach. Place a lid on the pan and allow the spinach to wilt, tossing every couple of minutes. Season the spinach before dividing it across four plates and top with the buttery prawns. Serve with crusty bread to mop up all of that buttery goodness.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar RecipesMore by Danielle Alvarez