Place prawns, 1 clove of minced garlic, pepper to taste, and olive oil in a bowl. Toss to coat. You can let marinate. Salt only right before cooking.

Melt 1 tablespoon of butter in a large skillet on medium-high. Add half of the prawns and cook for 1 minute per side. Remove and repeat with the other half.

With a spatula, scrape out any garlic pieces that stuck to the bottom of the pan.

In the same pan, add the other tablespoon of butter and let it melt on medium heat. Add garlic and cook, stirring, until fragrant (about 30 minutes).

Add optional white wine, turn the heat to high and bring to a simmer. Stir and scrape the base of the skillet to dissolve all the golden bits into the sauce.

Cook the wine until about half has evaporated and the alcohol smell is gone.

Add the broth and simmer until mostly evaporated and a thin concentrated layer remains. This is our little demi-glace sauce. Where all the flavor is!

Add cream and simmer on medium heat for 2 minutes until slightly thickened and reduced. Stir in freshly grated parmesan, and cook, stirring, for 1 minute.

Toss prawns back into the skillet and mix to coat with sauce. Taste and add salt and pepper as needed. Sprinkle with fresh parsley, and stir in.

Serve over your favorite carb or low-carb side dishes. Enjoy!