I love that we can take a bottle of cream, heat it with garlic, mix a few things in, dish it up with a carbohydrate, garnish with parsley or lemon and look like a Michelin-hatted Chef.
Previously I have mixed in spring onions & parsley, mushrooms & paprika, bacon, leftover BBQ chicken, ras el hanout spice mix & veg, tuna & corn and who has not tried those sad bits of leftover cheese from the dairy drawer.
I am loving the Garlic Prawn idea Vanessa, thanks a bunch. Now I have 8 dishes. hahahaha. Wait, if I add some curry powder with the garlic I have 9 dishes. Step aside Matt Preston. Look out Jamie Oliver.
BTW, if you cook it up in a wok, the sauce thickens faster than on the stove top.