Step 1: Get a big pot of water boiling and toss in your pasta. Cook it for one minute less than the package says.

Before you drain it, scoop out a cup of that starchy pasta water and set it aside. Then drain the pasta.

Step 2: While the pasta cooks, melt a tablespoon of butter in a large skillet over medium high heat. Add your prawns and let them cook for about a minute and a half on each side.

You want them just cooked through and pink. Take them out and set them aside.

Step 3: In that same skillet, add the other tablespoon of butter. Once it melts, toss in your garlic and stir it around for about 20 seconds.

Your kitchen should smell amazing right about now.

Step 4: Pour in the white wine and give it a stir. Let it simmer for about 2 minutes until most of the wine cooks off.

This concentrates all that flavor.

Step 5: Add the cream, broth, and parmesan to the pan. Stir everything together until the cheese melts, then let it bubble gently for about a minute and a half.

The sauce will start to thicken up a bit.

Step 6: Put the prawns back in the pan with a good stir. Then add your drained pasta along with about a quarter cup of that pasta water you saved.

Here's where the magic happens.

Step 7: Toss everything together right there on the stove. In about 30 to 45 seconds, you'll see the sauce get thicker and start hugging the pasta strands.

Take it off the heat just before it looks perfect because it'll keep thickening.

Step 8: Sprinkle most of your parsley and some black pepper over everything. Give it another toss.

If the sauce gets too thick, add a tiny splash more pasta water.