Creamy Garlic Prawns (Shrimp)

Prep: 5 min Cook: 12 min 4 servings

Instructions

1Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
2Stir through salt just prior to cooking.
3Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
4Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
5Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
6Add 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.
7Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
8Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
9Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
10Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!