1-First step: Marinate the prawns Place the peeled prawns in a bowl with 2 minced garlic cloves, 1 tablespoon olive oil, and 1/2 teaspoon black pepper. Mix gently so the prawns are lightly coated, then let them sit for 20 minutes. After marinating, stir in the 1/2 teaspoon salt. This short marinade gives the prawns flavor without making them tough. For the best result, use thawed prawns if they were frozen. Pat them dry before marinating so they brown better in the pan.

2-Second step: Sear the prawns Set a large pan over medium-high heat and melt 1 tablespoon of the butter. Add the prawns in batches so the pan does not get crowded. Cook for about 1 minute per side, just until they turn pink. Remove them from the pan right away. Cooking in batches matters because too many prawns at once can release too much moisture. That can steam the prawns instead of searing them, and it may also make them rubbery. If you are cooking for more than four people, repeat the process in rounds.

3-Third step: Build the garlic sauce In the same pan, melt the remaining 1 tablespoon butter. Add the last minced garlic clove and sauté it briefly, just until fragrant. Do not let it brown. Pour in the 1/4 cup dry white wine and let it reduce by half, which gives the sauce a deeper, richer taste. Next, stir in the 1/2 cup stock or broth and simmer until the liquid reduces a bit more. This gives the sauce a stronger flavor before the cream goes in.

4-Fourth step: Add the cream and parmesan Lower the heat and pour in the 1 cup heavy or thickened cream. Let it simmer gently so it thickens. Stir often and keep the heat moderate. Once the sauce starts coating the back of a spoon, add the 1/2 cup finely grated parmesan and stir until melted. If you want a slightly lighter version, you can use a little less cream and add a splash more stock. The sauce will still taste rich thanks to the garlic and parmesan.

5-Final step: Return the prawns and serve Add the cooked prawns back into the pan and reheat them for about 1 minute. Taste and adjust the seasoning if needed. Finish with 2 tablespoons chopped parsley and serve immediately while the sauce is hot and silky. This is the point where you can spoon the creamy garlic prawns over mashed potatoes, rice, or pasta. You can also serve them with crusty bread to catch every bit of sauce.