Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).

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 (you shouldn't need more butter), then remove. Scrape out excess remaining 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 base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.

Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.

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

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