° 1 ½ lbs. Large peeled and flowered prawns with tails
° 2 tbsp. olive oil
° 3 tbsp. Butter without salt
° 3 c. garlic
°C. white cook wine
° 1 C. Heavy whip cream
° ½ c. parmesan cheese
° Salt & pepper
* Methods :
Heat oil in a skillet on medium-high heat on stove.
Adding shrimp to the skillet also season with salt also pepper to taste. Fry on both sides to charred also cook through. Removing from heat also apart.
Reduce heat to medium and asding butter and garlic to the skillet. Fry to butter melts.
Stirring cooking white wine to the pan and simmer to the liquid is reduce by half.
Whisking heavy whip cream into the skillet and simmer to the sauce thickens.
Mix the parmesan with the sauce and add the shrimp to the pan, stirring well.