1. Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Recipe Note 3).

2. Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.

3. Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.

4. In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.

5. Add wine and stir. Simmer for 2 minutes until wine mostly reduces.

6. Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).

7. Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.

8. Take it off the stove before the sauce is as thick as you want - it will thicken more.

9. Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.

10. Serve immediately, garnished with remaining parsley and parmesan if desired.

Recipe Notes:

1. FROZEN PRAWNS: Work well for this dish and they are already peeled. Thaw thoroughly and pat dry with paper towel before cooking (otherwise they just sort of braise in residual water that leaches). TIP: You can reserve the thawing liquid and use that as part of the broth required in this recipe. 

2. WINE: Any dry white is fine, sauv blanc. Otherwise, you can just sub with chicken or veg broth.

3. Reduce the cooking time because we finish cooking the pasta in the sauce (key step for this recipe).