Prawns of Passion

Prawns of Passion

Diane Broeman 0

"Buttery and garlicky with a rich tomato sauce. This recipe is sure to put your taste buds into overdrive! Sexy, sexy food! Serve with a green salad and crusty French bread."

Ingredients 1 h 55 m {{adjustedServings}} servings 523 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
  2. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
  3. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
  4. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.
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Reviews 17

  1. 21 Ratings


Served this as first course for my husband's Valentines' Day dinner. I was a little leary of all the garlic, even though I love garlic, so I reduced it to about 3/4 of what the recipe called for, and I thought it was perfect. Would definitely make this again for a quick, delicious and "pretty on the plate" recipe for company. Fresh parsley garnish is a must for color.


I'm almost at a loss for words, this dish is so good. Thank you so much Diane!!! My fiance absolutely adored your recipe and I felt as though I were eating a meal in a fine Italian restaurant. When I was preparing the garlic butter to be used in broiling the prawns, I was busy and inadvertently left the garlic to saute until it was a very light golden brown. Well, I thought this would be fine as it was, but that the garlic would be burned if left under the broiler the amount of time required to cook the prawns. So, rather than starting over again, I strained the butter from the garlic and tossed the prawns in the garlic-infused butter to broil. Then, as we were in the mood for pasta, I prepared rotini and tossed it with the garlic and a little olive oil. I served the pasta with some of the tomato garlic mixture and then the prawns spooned over. Sprinkled the lot with parmesan and parsley. We couldn't have been happier with the result. Diane is absolutely correct in saying that this is sexy food. Needless to say, the recipe has earned a spot in my five star recipe card file.


I made this with about half the butter, it was super easy and very yummy. Last minute I had to make it stretch for company, so I tossed it with some pasta, steamed spinach and cream cheese. Mmmmm.