1-First Step: Marinate the prawns Start by placing the peeled prawns in a bowl with 1 minced garlic clove, 1 tablespoon olive oil, and 1/2 teaspoon black pepper. Toss everything together until the prawns are lightly coated, then leave them to marinate for 20 minutes. This short rest gives the prawns a chance to pick up garlicky flavor before they hit the pan. After the marinating time, sprinkle in 1/2 teaspoon salt and mix again. Adding the salt later helps keep the prawns juicy while they rest. If you are using frozen prawns, thaw them first and pat them dry so the marinade sticks better.

2-Second Step: Sear the prawns in butter Set a large skillet over medium-high heat and melt 1 tablespoon of the butter. Add the prawns in a single layer, cooking in batches if needed. Let them cook for about 1 minute per side, just until they turn pink and lightly curled. Remove the prawns from the pan as soon as they are done. This is one of the most important parts of making Creamy Garlic Prawns well, because prawns can turn rubbery very quickly if they stay on the heat too long. Cooking in batches also helps the pan stay hot enough to get a better sear.

3-Third Step: Build the garlic sauce In the same skillet, melt the remaining 1 tablespoon butter. Add the remaining 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Do not let the garlic brown, because it can turn bitter fast. Pour in 1/4 cup dry white wine and let it bubble on high heat until mostly evaporated, which takes about 1 minute. This step adds a gentle brightness to the sauce. If you prefer not to use wine, substitute with extra chicken stock for a slightly deeper, more savory finish.

4-Fourth Step: Reduce the stock Add 1/2 cup low-sodium chicken or vegetable stock to the pan. Let it simmer and reduce until only a thin layer remains at the bottom of the skillet. This concentrates the flavor and helps the sauce taste fuller without getting heavy too quickly. Scrape the bottom of the pan as the liquid cooks down, because those browned bits bring a lot of flavor. If you like a slightly lighter taste, vegetable stock works well here too. The key is keeping the heat high enough to reduce the liquid, but not so high that the garlic scorches.

5-Fifth Step: Stir in the cream and parmesan Pour in 1 cup heavy or thickened cream and simmer for about 2 minutes until the sauce starts to thicken slightly. Then add 1/2 cup finely grated parmesan and stir until it melts into the sauce. Freshly grated parmesan melts more smoothly than the pre-shredded kind, which can sometimes clump. This is where the dish becomes truly creamy. The sauce should look glossy and coat the back of a spoon without turning overly thick. If it gets too thick, add a splash more stock or a little water to loosen it.

6-Final Step: Return the prawns and finish Put the cooked prawns back into the skillet and toss gently so they warm through in the sauce. This should only take a minute or two. You want the prawns hot, not overcooked. Finish by scattering 2 tablespoons finely chopped parsley over the top. The parsley adds fresh color and cuts through the richness of the cream and butter. Serve the Creamy Garlic Prawns right away with mashed potato, rice, or crusty bread to soak up the sauce.