This has got to be the best garlic prawns I have ever eaten.  I also baked a couple of small crusty bread sticks to mop up the sauce and potato.

Ingredients
For marinating prawns
250 grams peeled prawns
1 minced garlic clove
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt

For cooking prawns
1 tbsp butter

For Garlic Sauce
2 minced garlic cloves
1 tablespoon butter
1/4 cup white wine
1/2 cup chicken stock
1 cup thickened cream
1/2 cup parmesan , finely grated

Method
Marinating prawns
Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
Stir through salt just prior to cooking.

Cook prawns
Melt 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.

Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.

Creamy sauce
Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.

Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.

Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.

Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.

Stir through parmesan, then add the prawns back in.

Taste sauce and see if more salt and pepper is needed.

Serve over mashed potato to soak up the sauce!

It was a recipe I found online.  Was a bit hesitant at first but I do like mash and the combined tastes ended up being amazing.

The recipe said rice or mashed potato.