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Slice the garlic very finely.
Chop the parsley finely.
Heat a pan over medium heat and add olive oil. Add the sliced garlic and cook gently until fragrant, being careful not to burn it.
Snap off the prawn heads and add them to the pan. Sauté until the heads turn bright orange. Add butter, letting it melt, then pour in the cream. Stir well.
Reduce the heat and let the sauce simmer gently for 15–20 minutes. Stir occasionally to prevent the cream from burning.
While the sauce is simmering, peel the prawns, devein them, and set them aside for cooking.
In a separate pan, sauté the peeled prawns quickly in olive oil and garlic until just cooked through. Set them aside.
Boil the fresh spaghetti in salted water until al dente (about 10 minutes). Drain and toss lightly with a drizzle of olive oil.
Dice the avocado and set it aside.
On each plate, fold the spaghetti into a neat mound. Scoop a generous amount of the creamy sauce over the pasta. Arrange the cooked prawns on top. Add the diced avocado, then finish with grated Parmesan, a sprinkle of chopped parsley, and a drizzle of olive oil.
Serve immediately and enjoy!