1-First Step: Prep the prawns and garlic Start by peeling and deveining the prawns if needed, then pat them dry with paper towels. Dry prawns sear better and do not water down the sauce. Place them in a bowl with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss everything together so the prawns are lightly coated. While the prawns rest for a few minutes, finely mince the remaining 2 garlic cloves and chop the 2 tablespoons parsley. Having everything ready before you turn on the heat makes this recipe feel calm and easy. That small bit of prep is a big help for busy nights.

2-Second Step: Cook the prawns Set a large skillet over medium-high heat and add half of the 30 grams unsalted butter. Once the butter melts and starts to foam, add the prawns in a single layer. Cook them for about 1 to 2 minutes per side, depending on size. Large or jumbo prawns may need a little more time, but they should still be removed as soon as they turn pink and opaque. Do not crowd the pan. If needed, cook in two batches so the prawns sear instead of steam. Transfer the cooked prawns to a plate and set them aside. They will finish cooking later in the sauce, so this first step keeps them juicy instead of rubbery.

3-Third Step: Build the garlic wine base Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the 2 minced garlic cloves and cook for about 30 to 45 seconds. The garlic should smell fragrant, but it should not brown. Browning can make it bitter, so stay close to the pan. Pour in the 1/4 cup dry white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 1 to 2 minutes so the sharp alcohol cooks off and the flavor softens. This step gives the sauce a deeper taste and a restaurant-style finish.

4-Fourth Step: Add stock and cream Pour in the 1/2 cup low sodium chicken stock or vegetable broth and let it simmer for another 1 to 2 minutes. Then lower the heat and add the 1 cup heavy cream. Stir gently so the sauce becomes smooth and even. Keep the heat low at this stage because cream sauces do best when they simmer, not boil. Let the sauce cook for 3 to 4 minutes, stirring now and then, until it starts to thicken slightly. The sauce should coat the back of a spoon, but still stay loose enough to cling to pasta or bread. If it gets too thick, add a splash more stock. If it feels too thin, give it another minute or two on low heat.

5-Fifth Step: Stir in the parmesan Add the 1/2 cup finely grated parmesan cheese and stir until it melts into the sauce. The parmesan adds salty depth and helps the sauce thicken naturally. Taste the sauce before adding more salt, since parmesan and stock already bring a good amount of seasoning. If you want a smoother sauce, keep stirring while the cheese melts fully. If the sauce seems a little grainy, the heat may be too high. Just lower the heat and stir gently until it looks glossy and unified.

6-Final Step: Return the prawns and finish with parsley Add the cooked prawns back into the skillet and toss them through the sauce for about 1 minute, just until heated through. Sprinkle over the 2 tablespoons chopped parsley and stir once more. The parsley lifts the rich sauce and gives the dish a bright, fresh note. Serve immediately while hot. Spoon the creamy garlic prawns over pasta, rice, mashed potatoes, or crusty bread. If you want a quick side, a simple green salad or steamed vegetables works beautifully. For another cozy dinner idea, try my creamy chicken and broccoli pasta next.