Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute.

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

Meanwhile, melt 1 tablespoon of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 ½ minutes on each side until just cooked through. Remove prawns.

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

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

Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 ½ minutes until it thickens slightly.

Add prawns, stir, then add pasta plus about ¼ cup of reserved pasta water. Toss pasta and the sauce will thicken in about 30 – 45 seconds.

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

Sprinkle with most of the parsley and black pepper, check salt. Toss again until the sauce consistency is to your taste.

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