1-First Step: Prep the prawns and garlic

Start by peeling and cleaning the prawns if needed, then pat them dry with paper towels. Dry prawns sear better and are less likely to steam in the pan. Finely mince the garlic and divide it into two portions, one for marinating and one for the sauce.

Place the prawns in a bowl with 1 minced garlic clove, 1 tablespoon olive oil, and 1/2 teaspoon black pepper. Stir well so every piece is lightly coated. Let the prawns sit for 20 minutes at room temperature or in the fridge. After marinating, add the 1/2 teaspoon salt and toss again just before cooking.

2-Second Step: Cook the prawns in batches

Set a large skillet over medium-high heat. Add 1 tablespoon of the unsalted butter and let it melt fully. When the butter starts to foam, place the prawns in a single layer. Cook for about 1 minute per side, just until they turn pink and opaque. Avoid overcrowding the pan, since too many prawns at once can drop the heat and make them rubbery.

Transfer the cooked prawns to a clean plate. If you have a lot of prawns, repeat the process in batches. This step is important because prawns cook very quickly, and taking them out early keeps them tender.

3-Third Step: Build the garlic cream sauce

Lower the heat slightly if the skillet looks very hot, then add the remaining 1 tablespoon of butter. Once melted, stir in the other 2 minced garlic cloves. Cook for about 30 seconds, just until fragrant. Do not let the garlic brown, since browned garlic can taste bitter.

Next, pour in the 1/4 cup dry white wine. Let it bubble and simmer until most of the liquid has evaporated. This step lifts the flavorful browned bits from the pan and adds depth to the sauce. If you are using chicken stock instead of wine, pour that in here and let it reduce a little longer.

Add the 1/2 cup low-sodium chicken or vegetable stock and simmer until only a thin layer of liquid remains in the pan. This reduction helps concentrate the flavor before the cream goes in. It should look slightly glossy and concentrated, not dry.

4-Fourth Step: Add cream and parmesan

Stir in the 1 cup heavy or thickened cream. Keep the heat on medium-low and let the sauce simmer gently for about 2 minutes. You want it to thicken slightly, but not boil hard. A gentle simmer keeps the sauce smooth and helps prevent splitting.

Once the cream has thickened a little, add the 1/2 cup finely grated parmesan cheese. Stir until it melts into the sauce and the texture becomes creamy and silky. Freshly grated parmesan works best because it melts more smoothly than pre-shredded cheese.

5-Final Step: Return the prawns and finish the dish

Put the cooked prawns back into the skillet and gently stir to coat them in the sauce. Let them warm through for about 30 seconds to 1 minute. Taste the sauce and adjust the seasoning if needed. You may want a little more salt or pepper, depending on the saltiness of your parmesan and stock.

Finish with 2 tablespoons finely chopped parsley sprinkled over the top. Serve right away while the sauce is still hot and silky. This dish is wonderful with rice, mashed potatoes, pasta, or even a simple piece of toast to mop up the sauce.