Prepare the Shrimp: Pat the raw prawns completely dry with a paper towel. This is a crucial step for getting a good sear. Season them generously with salt, pepper, and the smoked paprika.

Sear the Shrimp: Heat the olive oil and 1 tablespoon of the butter in a large frying pan or skillet over a medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes per side, until they are pink and just opaque. Remove from the pan and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Add the minced garlic and crushed red chilli flakes (if using) and cook for about 1-2 minutes, stirring constantly, until fragrant. Don't let the garlic brown or it will become bitter.

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

Build the Sauce: Pour in the chicken or vegetable stock and the double cream. Stir everything together and bring to a gentle simmer. Let it bubble away gently for 4-5 minutes, allowing the sauce to thicken slightly.

Combine and Finish: Return the cooked shrimp and any juices from the plate back into the pan. Stir to coat them in the sauce and allow them to heat through for about 1 minute. What works best for me is to take the pan off the heat at this stage to ensure the shrimp stay perfectly tender.

Final Touches: Squeeze in the fresh lemon juice and stir through the chopped parsley. Have a taste of the sauce and adjust the seasoning with more salt and pepper if needed. The lemon juice really brightens everything up.

Serve Immediately: Serve your Creamy Garlic Shrimp straight away over fresh pasta, with a side of crusty bread for mopping up that glorious sauce, or spooned over fluffy rice.