Prepare the Ingredients: First, ensure your prawns are peeled, deveined, and thoroughly patted dry. Mince your garlic, chop the parsley, and juice the lemon. Having everything ready makes the cooking process seamless.

Sear the Shrimp: Heat a large frying pan or skillet over medium-high heat. Add the olive oil and half of the butter (30g). Once the butter is melted and foaming, add the prawns in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary.

Cook and Remove: Cook the prawns for 1-2 minutes per side, just until they turn pink and opaque. They should be curled into a 'C' shape. Immediately remove them from the pan and set them aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the remaining 30g of butter to the same pan. Once it has melted, add the minced garlic and red pepper flakes (if using).

Sauté the Aromatics: Cook the garlic for about 30-60 seconds, stirring constantly, until it's fragrant. What works best for me is watching it closely to ensure it doesn't brown or burn, as this would make the sauce bitter.

Deglaze the Pan: Pour in the white wine or chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is hiding! Let the liquid simmer and reduce by about half, which should take 2-3 minutes.

Finish the Sauce: Turn off the heat completely. Stir in the fresh lemon juice and the chopped parsley. This is the moment the sauce truly comes alive.

Combine and Serve: Return the cooked shrimp to the pan. Toss everything together until the shrimp are thoroughly coated in the glorious garlic butter sauce. Season with salt and pepper to your liking. Serve immediately, garnished with a little extra fresh parsley.