3 tablespoons unsalted butter 1 pound peeled shrimp 3 garlic cloves finely chopped or minced

Melt butter in a skillet over high heat. When it starts foaming, add prawns. Cook until they start to change from translucent to white. Add garlic, stir for 20 seconds – by now the prawns should be white (but still raw inside). Add wine – it will steam and bubble rapidly. Cook for 30 seconds or until you can no longer smell the alcohol and half evaporated. Add cream, parmesan, salt, and pepper. Simmer for 1 minutes or until it thickens slightly. Adjust salt and pepper to taste. Serve immediately, garnished with fresh parsley and lemon wedges on the side if desired.