1-First step: Marinate the prawns Start by placing the peeled large prawns in a bowl with 1 minced garlic clove, 1 tablespoon olive oil, and 1/2 teaspoon black pepper. Mix everything gently so the prawns are lightly coated. Let them marinate for 20 minutes so the garlic flavor starts to soak in. After marinating, add 1/2 teaspoon salt and toss again just before cooking. If you are using thawed frozen prawns, pat them dry first so they sear well instead of steaming.

2-Second step: Sear the prawns Melt 15 grams of the unsalted butter in a large skillet over medium-high heat. Once the butter is hot and foamy, add the prawns in a single layer. Cook for about 1 minute per side, just until they turn pink and opaque. Do not walk away during this part, because prawns cook fast and can turn rubbery if left too long. Remove them to a plate right away.

3-Third step: Build the garlic sauce In the same pan, add the remaining butter and let it melt completely. Stir in the 2 minced garlic cloves and cook until they turn golden and fragrant, which usually takes less than a minute. Keep the heat steady so the garlic does not burn. Burnt garlic can turn bitter and change the flavor of the whole dish. This is the point where the sauce starts smelling like something you would happily order at a seaside restaurant.

4-Fourth step: Add the wine and reduce it Pour in the 1/4 cup dry white wine and let it simmer. The wine helps lift all the browned flavor from the pan, which gives the sauce more depth. Let it cook until reduced by about half. If you want a white wine that is not overly sweet, Sauvignon Blanc is a great choice. For a bit of background on seafood and nutrition, you can also read this helpful guide to whether prawns are good for you.

5-Fifth step: Add the stock and cream Next, pour in the 1/2 cup low-sodium chicken or vegetable stock and simmer again until slightly reduced. Then stir in the 1 cup thickened or heavy cream. Let the mixture bubble gently for a few minutes until it starts to thicken. Keep the heat on medium or medium-low so the cream stays smooth and does not split. If you are using low-fat cream or evaporated milk, keep the heat even gentler and stir often.

6-Sixth step: Stir in Parmesan Add the 1/2 cup finely grated parmesan and stir until it melts into the sauce. Freshly grated cheese melts more smoothly than pre-shredded cheese, so this is one place where a little extra effort pays off. The sauce should become glossy, creamy, and lightly thickened. If it seems too thick, add a splash more stock. If it seems too thin, simmer for another minute or two.

7-Final step: Return the prawns and serve Put the cooked prawns back into the skillet and toss them through the sauce just long enough to warm them up. Do not simmer them for too long, or they may overcook. Sprinkle with the 2 tablespoons finely chopped parsley and serve right away. This creamy garlic prawns shrimp recipe is delicious over rice, pasta, mashed potatoes, or with crusty bread to mop up every bit of sauce.