In a mixing bowl, combine peeled prawns with minced garlic, olive oil, and black pepper. Marinate for 20 minutes.

Heat a large skillet and add 1 tablespoon of butter until melted. Cook marinated prawns for about 1 minute on each side until pink. Remove from skillet.

In the same skillet, melt another tablespoon of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in dry white wine, deglazing the skillet and allowing to simmer for about 2 minutes.

Add low sodium chicken or vegetable stock to the pan. Let the sauce reduce for about 5 minutes.

Lower the heat and stir in heavy cream, allowing it to simmer for 2 minutes. Then add grated Parmesan cheese and stir until melted.

Return the cooked prawns to the skillet and toss to coat in the sauce. Heat through for 1-2 minutes.

Garnish with chopped parsley and serve warm over creamy mashed potatoes or rice.