Prepare the Prawns: If they aren't already, ensure your prawns are peeled and deveined. Pat them completely dry with kitchen roll and season lightly with salt and pepper.

Sear the Prawns: In a large frying pan or skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. 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 for 1-2 minutes per side, just until they turn pink and opaque. They don't need to be cooked all the way through at this stage. Remove them 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. Once melted, add the finely chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and crushed red chilli flakes (if using) and cook for another minute until fragrant. It's really important not to let the garlic brown or it will become bitter.

Deglaze the Pan: Pour in the white wine (or stock) 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 liquid bubble and reduce by about half, which should take about 2-3 minutes.

Build the Creamy Sauce: Stir in the 120ml of stock and bring to a gentle simmer. Reduce the heat to low, then slowly pour in the double cream, stirring continuously. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly. I find that keeping the heat low is key to preventing the sauce from splitting.

Finish the Dish: Return the seared prawns and any juices from the plate back to the pan. Stir to coat them in the sauce and allow them to warm through for 1-2 minutes. Be careful not to cook them for too long at this stage.

Add the Final Touches: Turn off the heat. Stir in the fresh lemon juice and most of the chopped parsley. Have a taste and season with more salt and pepper if needed. Serve immediately, garnished with the remaining parsley.