Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes.

Stir through salt just prior to cooking.

Melt 15g / 1 tablespoon butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.

Repeat with remaining prawns, then remove. Scrape out excess garlic from pan and add to cooked prawns.

Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.

Add white wine, turn up heat to high. Bring to simmer while stirring to dissolve golden bits into the sauce. Cook until the wine smell is gone.

Add chicken stock and reduce until mostly gone.

Add cream, then simmer on medium heat for 2 minutes until slightly thickened.

Stir through parmesan, then add the prawns back in. Taste sauce and add more salt and pepper if needed.

Serve sprinkled with parsley, over mashed potato or something to soak up the sauce.