Heat a large sauté pan over medium-high heat. Melt butter and add garlic and fry until fragrant (about one minute). Add in the prawns and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off the bottom of the pan. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavours.
Reduce heat to medium- low heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt & pepper to your taste.
Add in the spinach, allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornflour mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Add the prawns back into the pan; sprinkle with the herbs and parsley, stir through.
Serve over pasta, or with rice, potatoes or steamed veg.
Chef Recommendations: If serving with pasta, add in pasta cooked al dente along with 1/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.
