In a large bowl, combine the peeled and deveined prawns with minced garlic, olive oil, and freshly cracked black pepper. Toss everything together until the prawns are evenly coated. Allow them to marinate at room temperature for about 20 minutes.

Heat a large skillet over medium-high heat and melt 1 tablespoon of unsalted butter. Once the butter is bubbly, add half of the marinated prawns in a single layer. Sear them for approximately 1 minute on each side until they turn pink and opaque, then remove them from the skillet and set aside.

Repeat this process for the remaining prawns, ensuring they cook quickly to maintain their juiciness.

In the same skillet, add another tablespoon of butter and lower the heat to medium. Sauté 2-3 minced garlic cloves until they turn golden, about 1-2 minutes.

Next, pour in a splash of dry white wine, if using, and deglaze the pan, scraping up any flavorful bits. Let it simmer for about 2 minutes.

Add the low-sodium chicken or vegetable stock to the pan, increasing the heat slightly until it reaches a gentle simmer. Allow the sauce to reduce and thicken for about 3-4 minutes.

Then, pour in the heavy cream, stirring to combine. Continue simmering gently, letting it thicken slightly before adding freshly grated Parmesan cheese.

Once the sauce reaches your desired consistency, return the cooked prawns to the skillet. Stir gently to coat them evenly in the creamy sauce for an additional 1-2 minutes.

Plate the creamy garlic prawns over a bed of fluffy mashed potatoes or heated rice. Garnish with freshly chopped parsley.