Garides Saganaki

Name: Garides Saganaki
Prep time: 9 min
Cook time: 17 min
Total time: 26 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500g Raw king prawns; 3 tablespoons Olive oil; 1 Chopped onion; pinch Freshly chopped parsley; 250ml White wine; 1 (400g) tin Chopped tomatoes; 1/2 teaspoon Minced garlic; 1 (200g) pack Cubed Feta cheese

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Greek flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 44 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.
Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.

Why this works on a weeknight

Garides Saganaki genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Garides Saganaki actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Seafood Greek ⚡ 30-Min Dinner Seafood Shellfish