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

Stir through salt just prior to cooking.

Melt 15g 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 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 golden bits into the sauce. Cook 1 minute or until it evaporates.

Add chicken stock and reduce until mostly gone, 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.

Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!