1-First Step: Prep the prawns and build the marinade Start by making sure your 500g peeled prawns are ready to cook. If they are frozen, thaw them in the fridge first, then pat them dry with paper towels. This helps them sear better and prevents watery sauce later on. Place the 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. Let them marinate for 20 minutes so the garlic and pepper can sink in a little. After the marinating time is up, add 1/2 teaspoon salt and give them one more quick toss.

2-Second Step: Sear the prawns in batches Set a large frying pan over medium-high heat. Add some of the 30g unsalted butter and let it melt until foamy. Cooking in batches matters here because overcrowding the pan can cause the prawns to steam instead of sear. Add the prawns in a single layer and cook for about 1 minute per side, just until they turn pink and curl slightly. Do not walk away during this step. Prawns cook very quickly, and overcooking makes them tough. As soon as they are just cooked, transfer them to a plate and set them aside.

3-Third Step: Start the garlic cream sauce Using the same pan, add the remaining butter and let it melt. Stir in the 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Keep the heat moderate so the garlic softens without browning too much. Next, pour in 1/4 cup dry white wine. Let it bubble and simmer until it reduces by half. This step adds sharpness and keeps the sauce from tasting flat. A Sauvignon Blanc or Pinot Gris works especially well because both have a clean, bright finish. If you want a different take on a rich sauce, you can also compare techniques from the creamy garlic shrimp method that home cooks often love for its easy flow.

4-Fourth Step: Add the stock and reduce slightly Pour in 1/2 cup low sodium chicken or vegetable stock and let it simmer for a short time. You want the liquid to reduce a little so the sauce gains more body before the cream goes in. This is one of the biggest flavor-building steps in the recipe, so do not rush it. The wine, stock, and later parmesan work together to create a sauce with depth. Reducing the liquids before adding the cream helps the final sauce feel richer and thicker instead of thin or watery.

5-Fifth Step: Stir in the cream and parmesan Now add 1 cup heavy cream and let it simmer gently for about 2 minutes. Keep the heat low enough that the cream stays smooth. If it boils too hard, the sauce can separate or lose that silky look everyone loves in Creamy Garlic Prawns. Stir in 1/2 cup finely grated parmesan and let it melt completely. Freshly grated parmesan is best because it melts smoothly and blends into the sauce without clumps. You should see the sauce thicken into a glossy, spoon-coating texture.

6-Sixth Step: Return the prawns and finish the dish Add the cooked prawns back to the pan and gently toss them through the sauce. Let them heat through for 1 to 2 minutes only. This final warm-up helps the prawns soak up the sauce without turning rubbery. Taste the sauce and adjust with a little more salt and black pepper if needed. Finish with 2 tablespoons chopped parsley for freshness and color. Serve right away while the sauce is hot and creamy.