• 500g peeled prawns/shrimp
  • 3 cloves of minced garlic 
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 1 cup heavy / thickened cream
  • 1/2 cup parmesan 
  • 2 tablespoon parsley 
  • 1 chicken cube
  • 1/4 cup dry white wine
  1.  In a bowl, marinate prawns in garlic, olive oil and pepper. Toss to coat, set aside for at least 20 - 30 minutes.
  1. Melt the butter in a large pan over medium high heat. Add the marinated prawns and cook for 1 minute on each side, then remove.


To make a creamy sauce:

  1. Add butter into the pan and let it melt. Add garlic until light golden brown.

  1.  Add white wine.  Simmer and stir until it dissolves all the golden bits into the sauce. Cook for 1 minute or until the winey smell is gone.


  1. Add 1 chicken cube and heavy cream.  Stir until it slightly thickens.


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