°1 tablespoon olive oil°
1 pound (500 grams) 
°shrimp, with or without tails
°Salt and pepper to taste
°2 tablespoons unsalted butter
°6 minced garlic cloves
°1/2 cup dry white wine* or chicken broth
°1 1/2 cup light cream**
°2 tablespoons chopped fresh parsley
Heating oil in a large skillet on medium-high heat. Season the prawns with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; put aside.
Melt the butter in the same skillet. Saute garlic until fragrant (about 30 seconds). Pour in the white wine or broth; reduce by half while scraping up the pieces from the bottom of the pan.
Reduce the heat to medium-low, add the cream and bring to a gentle boil, stirring occasionally. Season with salt and pepper to your taste.
Add the Parmesan and simmer gently for about a minute until the cheese melts and the sauce thickens.
Return the shrimp to the pan, sprinkle with parsley. Taste the test sauce and adjust the salt and pepper, if necessary.
Serve over pasta, rice or steamed vegetables.
Enjoy !