Creamy Garlic Prawns (Shrimp)

Step 1: Place the prawns, garlic, olive oil and pepper in a bowl. Toss to coat and set aside for 20 minutes if time permits; do not marinate longer.

Step 2: Stir the salt through the prawns just before cooking.

Step 3: Melt the butter in a large skillet over medium-high heat. Add half the prawns and cook for 1 minute on each side, then remove them from the skillet.

Step 4: Repeat with the remaining prawns; you should not need more butter. Remove them, scrape any excess garlic from the pan, and add it to the cooked prawns.

Step 5: Add the butter to the skillet and let it melt. Add the garlic and stir for 30 seconds, or until light golden.

Step 6: Add the white wine and turn the heat to high. Bring it to a simmer, stirring the base of the pan to dissolve the golden bits into the sauce. Cook for 1 minute, or until most of the wine has evaporated and the winey smell is gone.

Step 7: Add the chicken stock and reduce until it has mostly evaporated, leaving just a thin layer on the base of the skillet.

Step 8: Add the cream and simmer over medium heat for 2 minutes, until reduced and slightly thickened.

Step 9: Stir in the Parmesan, then return the prawns to the skillet. Taste the sauce and add more salt and pepper if needed.

Step 10: Serve sprinkled with parsley, over mashed potato or another side that can soak up the sauce.